Greater Sudbury Northern Life
With its bright spices, this creamy soup is reminiscent of
mulled cider. Serve in shot glasses as guests arrive. Brush
apple wedges with lemon juice for garnishing or place a tiny
cinnamon stick in each glass. For larger servings, a cup and
saucer would be fun.
Preparation Time: 20 minutes
Cooking Time: about 1 hour
Makes 9 cups or 36 shots
1 lb Ontario parsnips
2 tbsp olive oil
salt and pepper
1 small Ontario onion, chopped
3 Ontario apples, peeled and chopped
1 Ontario potato, peeled and chopped
2 cloves garlic, minced
1 tbsp packed brown sugar
1-1/2 tsp ground ginger
5 cups Ontario apple cider or juice
3/4 tsp ground cardamon
1/2 tsp cinnamon
Pinch allspice
1/2 cup whipping cream
Peel parsnips and cut into 1-1/2 inch pieces. In baking pan,
toss parsnips with half the oil and 1/4 tsp each salt and
pepper; spread out in a single layer. Roast in 400°F (200°C)
oven until tender and golden, about 30 minutes, stirring once
or twice.
Meanwhile, in large saucepan, heat remaining oil over medium
heat; cook onion for two minutes. Add apples; cook for three
minutes. Stir in potato, garlic, sugar and ginger; cook for one
minute. Stir in roasted parsnips, stock, cider, cardamom,
cinnamon and allspice; bring to boil.
Reduce heat, cover and simmer until apples and potato are
tender, 20 to 30 minutes.
In blender or food processor, purée soup, in batches, until
smooth. (A blender makes smoother soup.) Return to saucepan;
stir in cream. (Soup can be cooled, covered and refrigerated
for up to three days. Reheat gently until steaming hot, but do
not boil.)
Taste and adjust seasoning with more salt and pepper if
desired.
Nutritional Information:
1 Shot (2 oz):
Protein: 0.5 grams
Fat: 2 grams
Carbohydrates: 6 grams
Calories: 43
Recipe courtesy of Foodland Ontario
