Apple Parsnip Bisque with Brandied Apple Butter

Menu Part: 
Soup
Cuisine Type: 
American
Serves: 
8

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.
 

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