Recipe provided by: Scotian Gold Cooperative Limited & Country Store
Homemade soup on a crisp fall day is a perfect meal. Try this easy and delicious locally-inspired soup the next time you have apples on hand and need to warm up!
1 lb (450 g) parsnip
1 ½ lbs (680 g) Scotian Gold Honeycrisp apples
¼ cup (50 ml) olive oil
1 tsp (5 ml) coarse salt
3 tbsp (45 ml) Farmers Dairy butter
1 cup (250 ml) diced onions
¾ cup (175 ml) diced celery
1 tbsp (15 ml) Dijon mustard
2 bay leaves
2 cinnamon sticks
4 cups (1 L) vegetable stock
4 cups (1 L) water
1 tsp (5 ml) milled black pepper
½ tsp (2 ml) sea salt
1 cup (250 ml) Nova Scotia white wine
2 cups (500 ml) Farmers Dairy heavy cream
½ cup (125 ml) crumbled Nova Scotia blue cheese
1) 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.
2) 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.
3) 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.
4) Remove cinnamon sticks and reserve.
5) 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.
Recipe developed by: The Kilted Chef (www.kiltedchef.ca)