Apple Parsnip Bisque with Brandied Apple Butter

Menu Part: 
Cuisine Type: 
6 to 8 servings

Kelly Franz, chef de cuisine at Magnolias in Charleston, S.C., creates a regional American Southern dish that can be served as an appetizer or first course. The bisque, blending the winter root parsnip with sweet and savory flavorings, is dressed up for holiday menus with the apple butter.


1-2 tbsp. unsalted butter
1 yellow onion, diced small
2 tbsp. roasted garlic purée
2 lb. parsnips, peeled and diced
4 cups apple cider
2 cups heavy cream
2 cups water 
Pinch nutmeg
Pinch white pepper
½ bunch sage, sliced thin for garnish
Kosher salt to taste

Brandied Apple Butter
2 tbsp. unsalted butter
6 green or golden apples, peeled and sliced
1 cup apple cider
1/2 cup brandy
1/4 cup light brown sugar
2 cinnamon sticks
1 orange, juice and zest
2 tsp. kosher salt, or more to taste


1. In a med. saucepot, melt butter and sauté onions on low heat until translucent. 

2. Add parsnips and cook on med.-low heat until they start to brown. Onions should be caramelized. 

3. Add roasted garlic puree, cider and salt to taste. Simmer for approximately 10 min/ until parsnips are soft. 

4. Add water and heavy cream and return to a simmer. 

5. Puree with an immersion blender. Add salt, nutmeg and white pepper to taste.

6. If soup is too thick, add more cider or water to reach desired texture and re-season.

7. Garnish with apple butter and sliced sage. 

Brandied Apple Butter
1. In a med. saucepot, melt butter and sauté apples until they begin to soften. 

2. Add brandy and flambé. 

3. Add remaining ingredients and bring to a low boil. 

4. Reduce heat and simmer for 3-5 min. until apples are al dente. 

5. Adjust seasonings to taste.

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