Apple Parsnip Bisque with Brandied Apple Butter
| Serves | 8 |
|---|---|
| Ingredients | Vegetables |
| Menu Part | Soup |
| Cuisine Type | American |
Kelly Franz
Chef de Cuisine
Magnolias
Charleston, S.C.
Kelly Franz, chef de cuisine at Magnolias in Charleston, S.C., creates a regional American Southern soup that can be served as an appetizer or first course. The bisque is a blend of parsnips pureed with cream, apple cider and savory spices, then dressed up with housemade apple butter.
Ingredients
Bisque
1-2 tbsp. unsalted butter
1 yellow onion, diced small
2 tbsp. roasted garlic puree
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
Steps
Bisque
1. In a med. saucepot, melt butter and saute onions on low heat until translucent.
2. Add parsnips and cook on medium-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 minutes/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 medium saucepot, melt butter and saute apples until they begin to soften.
2. Add brandy and flambe.
3. Add remaining ingredients and bring to a low boil.
4. Reduce heat and simmer for 3-5 minutes until apples are al dente.
5. Adjust seasonings to taste.