Honey Roasted Apple & Parsnip Soup
Recipe provided by: Scotian Gold Cooperative Limited & Country store
|1.5 lbs||honeycrisp apples||680g|
|1/4 cup||olive oil||50mL|
|1 tsp||coarse salt||5mL|
|1 cup||diced onions||250mL|
|3/4 cup||diced celery||175mL|
|1 tbsp||Dijon mustard||15mL|
|4 cups||vegetable stock||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.