Honey Roasted Apple & Parsnip Soup

Recipe provided by: Scotian Gold Cooperative Limited & Country store


1 lb parsnip 450g
1.5 lbs honeycrisp apples 680g
1/4 cup olive oil 50mL
1 tsp coarse salt 5mL
3 tbsp butter 45mL
1 cup diced onions 250mL
3/4 cup diced celery 175mL
1 tbsp Dijon mustard 15mL
2 bay leaves  
2 cinnamon sticks  
4 cups vegetable stock 1L
4 cups water 1L
1 tsp milled black pepper 5 mL
1/2 tsp sea salt 2mL
1 cup Nova Scotian white wine 250mL
2 cups heavy cream 500mL
1/2 cup crumbled blue cheese 125mL


Place the apples and parsnips on a cookie sheet. Drizzle with the olive oil and sprinkle with coarse salt. Roast in a preheated oven at 350 F (180 C) for 45 minutes.

Melt butter in a large pan. Sauté the onions and celery until tender, then add the Dijon, salt and pepper. Deglaze the pan with white wine. Add the roasted apple and parsnips along with the cinnamon sticks, bay leaf, water and vegetable stock. Bring to a boil, then reduce the heat and simmer for 30 to 40 minutes. Remove cinnamon sticks and reserve. Purée soup in blender or with an immersion blender.  When smooth, reintroduce the cinnamon sticks and stir in heavy cream. Garnish with crumbled blue cheese.