By Kaya Konopnicki
I LOVE creamy soups. My boyfriend is lactose intolerant so adding a bunch of cream is a no-no if I want to share with him 🙂
Right now we have TONS of parsnips at GEH. These hearty winter vegetables make a lovely comforting soup, especially when paired with apples. And if you skimp on the broth it thickens up really nicely without having to add in the cream.
To really showcase the lovely flavours of the parsnip and apples I’ve kept the recipe down to a minimum of ingredients (which also makes it MUCH easier to prepare when you want something lovely and warm to eat after a long day).
Here’s how to make it happen
- 1 tablespoons duck fat
- 1 cup chopped onion (Find it as Prairie Farms at Market on MacLeod)
- 4-5 large parsnips, cut into cubes
- 2 medium apples, diced into 1 inch cubes.
- 1 tablespoon of ginger
- 2 -3 cups of bone broth (depending on how thick you want your soup)
- Melt duck fat and fry onions until translucent in a saucepan. About 2-3 minutes
- Add in ginger and cook for another minute
- Put in all the parsnips and apples and mix them around.
- Add in 2 cups of bone broth
- Bring to a boil, cover, reduce heat and simmer for 20 minutes (until parsnips are tender)
- Remove saucepan from heat. Transfer mixture to blender and add the additional bone broth if you want a thinner soup.
- Puree! You may need to do this in 2 batches
- Once it’s smooth transfer you can transfer it back to the stove to heat or just pour into bowls
Feel free to share our recipe or post a picture of your version using the hashtag #gehfarms