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.
 

More From FoodService Director

Sponsored Content
low sodium foodservice

From Furmano's.

Although salt often gets a bad reputation in the health and nutrition industry, a small amount of the nutrient is necessary for proper body functioning. It’s an essential mineral the body uses to control blood pressure, help muscles and nerves work properly and balance fluids. However, it’s important for consumers to watch sodium intake, because some studies have shown that it may increase the risk of high blood pressure, heart disease, stroke and some cancers.

One group of people who are at high risk for too much sodium intake are elderly consumers, as the...

Industry News & Opinion

The U.S. Department of Agriculture (USDA) is serving free meals to students in North Carolina who were affected by Hurricane Florence.

Students in the disaster area will be able to receive the free meals through Oct. 26. The government says that the meals will potentially benefit 31 districts and more than 284,000 students.

School districts will be able to serve meals that do not follow meal pattern requirements or meal planning through Oct. 19 in order to help administer the meals as effectively as possible.

“During a storm like this, the state may face...

Managing Your Business
school supplies

Students at School District 27J in Brighton, Colo., and Pueblo City Schools in Pueblo, Colo., returned to a shorter school year this fall . Both districts have switched to a four-day school week in an attempt to cut costs and help attract and retain teachers.

While the switch could have a positive outcome for the districts, the nutrition teams are facing challenges such as staffing , a potentially off-kilter commodities supply and concern over how to provide food to students on the extra day.

Open communication

On Monday when school is not in session, School District 27J...

Industry News & Opinion

More than 200 schools in Colorado participated in Colorado Proud School Meal Day, Alamosa News reports.

The day is meant to highlight Colorado agriculture as well as educate students on healthy eating.

At Mountain Valley School in Saguache, Colo., staff served tomatillos, collard greens, purple potatoes, beans, squash and pickled beets, while students at North Conejos School District in La Jara, Colo., enjoyed Colorado peaches.

In Sanford, Colo., students at Sanford Schools got to try local potatoes and were able to vote on if they liked them or not. A map of...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code