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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.
2 tablespoons olive oil
1 onion, chopped
1 pound 5 ounces (600g) parsnips, peeled and chopped
2 medium potatoes, peeled and chopped
2 garlic cloves, crushed
1½ teaspoons curry powder
1½ teaspoons ground coriander
1 teaspoon ground ginger
Kosher salt and freshly ground black pepper
1 cooking apple, such as a Bramley—peeled, cored and chopped
4 cups (1L) chicken stock
Juice of ½ lemon
Crème fraîche and crushed toasted coriander seeds, to serve
1. In a large saucepan over medium heat, heat the olive oil until shimmering. Add the onion and sauté for 2 minutes, then add the parsnips and potatoes, and sauté until they begin to soften, about 5 minutes. Add the garlic and sauté for 2 minutes more.
2. Add the curry powder, ground coriander and ground ginger, then season with salt and pepper, and stir everything together with a wooden spoon, allowing the spices to toast. Add the apple and sauté for 1 minute.
3. Add the chicken stock and bring to a boil. Reduce to a simmer and cook until all the vegetables are soft and mush easily with a wooden spoon, 20 to 25 minutes. Remove the saucepan from the heat and allow to cool slightly.
4. Working in batches, puree the soup using a food processor or immersion blender until it is smooth. Stir in the lemon juice.
5. To serve, return the soup to the saucepan, warm over medium heat and then ladle into bowls. Top with a swirl of crème fraîche and a sprinkling of toasted crushed coriander seeds.