Edit
Recipes

Apple Parsnip Bisque with Brandied Apple Butter

Serves8
IngredientsVegetables
Menu PartSoup
Cuisine TypeAmerican

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.
 

Latest Recipes

View More