Apple Parsnip Bisque with Brandied Apple Butter

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
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.

Ingredients

Bisque
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

Steps

Bisque
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.
 

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources