Side

Parsnip Apple Soup

Servings 6
Parsnip Apple Soup

Overview

Hooray for soup season and one of our favorite new soup recipes featuring our prized golden Tupelo honey. This creamy parsnip soup, seasoned with tart apples and thyme and crowned with homemade croutons, is an ode to fall.

 

Instructions

1. Wash Up!

2. Make the crust: Start the soup: Heat the butter and oil in a large saucepan until the butter melts. Add the garlic and onion and season with salt and pepper. Cook until the onion is tender, about 5 minutes. Add the parsnips, apple, honey, thyme, and vegetable broth. Bring to a boil. Reduce the heat to low and simmer until the parsnips and apples are very tender, about 15 to 20 minutes.

3. Finish the soup: Puree the soup using an immersion blender until smooth. Add the cream. Simmer until thoroughly heated.

4. Meanwhile, make the croutons: Preheat the oven to 400°F. Arrange the baguette pieces on a lightly greased rimmed baking sheet. Coat with olive oil spray. Bake for 10 minutes or until the croutons begin to brown. Sprinkle the cheese over the croutons and return to the oven. Cook until the cheese is melted and crispy, about 5 minutes, stirring occasionally to coat the croutons.

To Serve: Divide the soup evenly between serving bowls. Top each serving with croutons and garnish with more thyme.

Pro Tip: Don’t have an immersion blender? No worries! Use a standard blender instead. Just be sure to remove the center of the lid to allow the hot air to escape.

Table Talk: If you could only eat one cuisine for the rest of your life, what would it be?

#savethebees

Shop the recipe

Tupelo Honey

Tupelo Honey

$29.00

Ingredients

  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 yellow onion, peeled and chopped
  • Kosher salt and freshly ground pepper
  • 1 pound parsnips, peeled and cut into chunks
  • 1 large green apple, peeled, cored, and cut into chunks
  • 2 tablespoons Savannah Bee Company honey (we used Tupelo honey)
  • 1 tablespoon thyme leaves, plus more for garnish
  • 5 cups vegetable broth
  • 1 cup heavy cream
  • 6 ounces day-old baguette, cut into bite-size pieces
  • Olive oil cooking spray
  • ¾ cup finely grated Cheddar cheese

Shop the recipe

Tupelo Honey

Tupelo Honey

$29.00

You Might Also Like