I love this milkshake recipe.
| Prep Time: | 20 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 3 parsnips, peeled and cut into 1/2-inch slices
- 6 tablespoons olive oil, divided
- 1 large apple – peeled, cored, and cut into 1/2-inch slices
- 1 large pear – peeled, cored, and cut into 1/2-inch slices
- 2 large leeks, white parts only, halved lengthwise and thinly sliced crosswise
- 1 tablespoon balsamic vinegar
- 1 quart chicken stock
- 1 (2 inch) sprig fresh rosemary
Instructions
- Preheat oven to 375 degrees F (190 degrees C).
- Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet.
- Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C).
- Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet.
- Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes.
- Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes.
- Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
- Either white or dark balsamic vinegar is fine.
- I use a stick blender right in the pot. If you are using a regular blender do it in batches and remember it is hot!
Nutrition Facts
| Calories | 375 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 10 g |
| Protein | 3 g |
| Saturated Fat | 3 g |
| Sodium | 709 mg |
| Sugars | 20 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
Incredibly delicious! Roasting the parsnips and fruits gives this soup incredible depth of flavor. Leeks were too expensive so I used scallions instead- just the white ends. I used Better than Bouillon vegetable bullion instead of chicken stock to make it vegetarian. Some crackers and a dollop of sour cream made a very filling lunch. Will make again!
Absolutely lovely, rich, flavourful, hard to believe it could taste so good with such simple ingredients
I didn’t have any pears, so I made it with 2 apples instead, and it was delicious. I loved the way the rosemary brought out the sweetness of the apple. The parsnip doesn’t have much flavor on its own, but it adds heartiness and bulk to the soup. Because the flavors are subtle, premium chicken stock, preferably homemade, is a must. If I were going to change anything, I might add a pinch of freshly grated nutmeg to accent the parsnips and leeks.