Soup Season: Commence! A Recipe Just For You
Trust us, this dish is soup-er for fall
Nothing nourishes the spirit like a bowl of soup…and this one sneakily sneaks apples into its composition. Inspired! Hector Laguna, executive chef at Botanist — a lush and luscious restaurant in gorgeous Vancouver — is here with a fruity-yet-autumnal offering that’ll be a succulent stand-by all season long. -NPH
Hello! Apples are actually quite nostalgic for me, as they remind me of my childhood and growing up in Mexico. When paired with parsnips, they serve as perfectly balanced ingredients for a fall soup. This particular recipe is easy to make and very versatile — delicious on its own, or when combined with seafood, such as scallops or shrimp.
Hector Laguna’s Apple and Parsnip Soup
Servings: 1 gallon
- 35.25 oz. peeled and diced heirloom apple (around 6 apples; peelings reserved)
- 35.25 oz. peeled and diced parsnips (around 8 parsnips)
- Salt to taste
- Grapeseed oil
- Veggie stock as needed
- Protein of choice, like grilled shrimp as pictured, or scallops (optional)
Place the parsnips in a shallow pan, like a rondeau, and barely cover them with grapeseed oil. Cover with parchment paper.
Bring the parsnips to a simmer on medium heat and cook them until very soft. Do not let them boil!
Take them off the heat and cool them down to room temperature before you blend them.
Split the parsnips, diced apples and reserved apple peelings into 5 equal batches, and blend each batch one at a time in a food processor, adding vegetable stock as needed to the desired consistency.
Combine the mixture, season with salt and add optional protein (like shrimp, as pictured). Serve warm.
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