Bring to boil. Melt 2 tablespoons butter in heavy large pot over medium-high heat. Stir in half and half and lemon juice. (Alternatively, crush walnuts and herbs with a mortar and pestle to form a coarse paste.) Drizzle with pesto and serve.2 pounds medium parsnips, peeled, cut into 1/2-inch pieces2 tablespoons finely chopped mixed fresh herbs (such as tarragon, flat-leaf parsley, and chives)1 serving contains: Calories(kcal) 250 Fat(g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates(g) 37 DietaryFiber (g) 10 Total Sugars (g) 11 Protein (g) 4 Sodium (mg) 480 Peel and core 2 apples, then cut into 1-inch pieces. Preheat oven to 400°. https://www.bonappetit.com/recipe/parsnip-soup-with-caramelized-apples
Toss parsnips with 1 Tbsp. Return soup to pot. Preparation. Cool slightly. Season pesto to taste with salt and pepper. Parsnips are naturally sweet and not too starchy, which makes for an … 2 1/4 pounds parsnips, peeled, cut into 1-inch pieces; 3 tablespoons butter; 1 small onion, chopped (about 1 cup) 8 cups vegetable stock or canned vegetable broth Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes.
Top with apples.3 Fuji apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch cubes Add stock; purée until smooth. Season with salt and pepper.Rewarm reserved apples in small skillet over medium heat. Preparation. Sauté 2 tablespoons corned beef fat and bay leaves in large saucepan over medium-high heat until fat renders, about 2 minutes. Add shallots; sauté 3 minutes. Add parsnips, broth, and water. Stir in parsnips and onions. Pour soup into a large saucepan and heat over medium heat until warmed through. Return soup to pot; bring to simmer. Add remaining 2 Tbsp. Add remaining 2 tablespoons butter to apples in pot. Arrange parsnips in a single layer on a rimmed baking sheet and roast until tender and lightly caramelized, 22–25 minutes.Meanwhile, pulse walnuts and herbs in a mini-processor until very finely chopped. https://www.bonappetit.com/recipe/roasted-parsnip-soup-with-walnut-pesto Ingredients. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Heat oil in heavy large pot over medium-high heat.
Preparation.
Season to taste with salt and pepper.
Puree soup in 3 batches in blender until smooth. Parsnip Purée. Transfer 2/3 of apples to small bowl; set aside for garnish.
oil and lemon juice and pulse to combine.
Divide soup among 10 to 12 bowls. Set aside.Let parsnips cool slightly, then transfer to a blender.
Add onions and carrot; sauté until onions begin to soften, about 3 minutes.
Season with salt and pepper and divide among bowls. Melt butter in heavy large Dutch oven over medium-high heat. oil in a large bowl and season with salt and pepper.