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Apple pie, apple fritters, apple cider doughnuts… ’Tis the season for all things apple, and we’re definitely not complaining. But for as many sweet applications as the autumnal fruit seems to have, we’re always happy to see it shine in something savory. Take this curried parsnip and apple soup from James Rich’s new cookbook, Apple, for example. Paired with heady spices, the apple’s sweet flavor is subtle, not overpowering.
“I am a big fan of parsnips for their subtle, herby sweetness,” Rich writes, “which incidentally makes them a great companion to apples. Throw in some curry spices and you have an aromatic and flavorful bowl of hearty warmth.”
Rich calls for a cooking apple in this recipe; for balance, choose something on the tart side rather than sweet. If you can’t find Bramley, Granny Smith is our go-to.
“This soup is very quick and easy to make,” he continues, “and what’s more, it will fill your home with beautiful sweet and spicy aromas while it cooks.”
Serve it with some crusty sourdough for the ultimate fall lunch (or dinner).
Recipes excerpted with permission from Apple by James Rich, published by Hardie Grant Books, September 2019.
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