Soup: United States – Roasted Parsnip, Leek and Green Apple Soup with Thyme Oil

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) parsnips, peeled and cut into 1-inch (2.5 cm) pieces
1 large Granny Smith apple (about 8 oz (225 g)), peeled, cored, chopped
2 medium leeks, white and light green parts only, thinly sliced and well-rinsed
2 cloves garlic, thinly sliced
3 tbsp (45 ml) olive oil, divided
1 tbsp (14 g) unsalted butter (optional)
1 / 3 cup (80 ml) dry white wine (optional)
4 cups (960 ml) vegetable or chicken stock
5 fresh thyme sprigs (or 1 tsp (5 ml) dried thyme)
1 bay leaf
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
2 to 4 tbsp (30 to 60 ml) heavy cream (optional)
1 1 / 4 tsp (6.25 ml) kosher salt, divided, plus more to taste
White or black pepper, to taste
Thyme oil: 2 tbsp (30 ml) extra-virgin olive oil
Thyme oil: 1 tsp (5 ml) fresh thyme leaves, finely chopped
Thyme oil: 1 / 2 tsp (2.5 ml) lemon zest
Thyme oil: Pinch of salt

Show original ingredient measurements

1 lb (450 g) parsnips, peeled and cut into 1-inch (2.5 cm) pieces
1 large Granny Smith apple (about 8 oz / 225 g), peeled, cored, chopped
2 medium leeks, white and light green parts only, thinly sliced and well-rinsed
2 cloves garlic, thinly sliced
3 tbsp (45 ml) olive oil, divided
1 tbsp (14 g) unsalted butter (optional)
1 / 3 cup (80 ml) dry white wine (optional)
4 cups (960 ml) vegetable or chicken stock
5 fresh thyme sprigs (or 1 tsp dried thyme)
1 bay leaf
1 to 2 tbsp (15 to 30 ml) lemon juice, to taste
2 to 4 tbsp (30 to 60 ml) heavy cream (optional)
1 1 / 4 tsp kosher salt, divided, plus more to taste
White or black pepper, to taste
Thyme oil: 2 tbsp (30 ml) extra-virgin olive oil
Thyme oil: 1 tsp fresh thyme leaves, finely chopped
Thyme oil: 1 / 2 tsp lemon zest
Thyme oil: Pinch of salt

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

Preheat oven to 425°F (220°C). Toss parsnips and apple with 1 tbsp (15 ml) olive oil and a pinch (about 1/4 tsp (1.25 ml)) salt. Spread on a baking sheet and roast 18 to 22 minutes, until edges are caramelized and tender.
Meanwhile, warm remaining 2 tbsp (30 ml) olive oil and the butter (if using) in a medium pot over medium heat. Add leeks and 1/2 tsp (2.5 ml) salt; cook, stirring, until soft and sweet but not browned, 6 to 8 minutes. Stir in garlic and cook 30 seconds.
Deglaze with white wine (if using) and simmer 1 to 2 minutes until nearly evaporated.
Add the roasted parsnips and apple to the pot along with stock, thyme sprigs, bay leaf, and remaining 1/2 tsp (2.5 ml) salt. Bring to a gentle simmer and cook 12 to 15 minutes to meld flavors.
Remove thyme sprigs and bay leaf. Blend the soup until silky-smooth (use a blender or immersion blender). Return to the pot and adjust thickness with a splash of stock or water if needed. Stir in lemon juice to brighten and heavy cream if using; season with additional salt and pepper to taste.
For the thyme oil, mix the extra-virgin olive oil, chopped thyme, lemon zest, and a pinch of salt in a small bowl.
Ladle soup into warm bowls and finish with a swirl of thyme oil. Serve hot alongside the shepherd’s pie.

Preheat oven to 425°F (220°C). Toss parsnips and apple with 1 tbsp olive oil and a pinch (about 1/4 tsp) salt. Spread on a baking sheet and roast 18 to 22 minutes, until edges are caramelized and tender.
Meanwhile, warm remaining 2 tbsp olive oil and the butter (if using) in a medium pot over medium heat. Add leeks and 1/2 tsp salt; cook, stirring, until soft and sweet but not browned, 6 to 8 minutes. Stir in garlic and cook 30 seconds.
Deglaze with white wine (if using) and simmer 1 to 2 minutes until nearly evaporated.
Add the roasted parsnips and apple to the pot along with stock, thyme sprigs, bay leaf, and remaining 1/2 tsp salt. Bring to a gentle simmer and cook 12 to 15 minutes to meld flavors.
Remove thyme sprigs and bay leaf. Blend the soup until silky-smooth (use a blender or immersion blender). Return to the pot and adjust thickness with a splash of stock or water if needed. Stir in lemon juice to brighten and heavy cream if using; season with additional salt and pepper to taste.
For the thyme oil, mix the extra-virgin olive oil, chopped thyme, lemon zest, and a pinch of salt in a small bowl.
Ladle soup into warm bowls and finish with a swirl of thyme oil. Serve hot alongside the shepherd’s pie.