Parsnip Soup with Air-Fried Apples
Our soup showcases apples two ways: a tart Granny Smith is pureed into the soup, and thin slices of sweet Gala are fried in an air fryer to make a crispy garnish. A mandoline will make fast work of thinly shaving the apple. Enjoy the soup as a first course for a dinner party, or pair with a loaf of crusty bread for a satisfying lunch on a cold winter day.
Ingredients
- 3 parsnips, peeled and cut into 1-inch (2.5-cm) pieces
- 1/2 yellow onion, chopped
- 1 small Granny Smith apple, peeled, cored and cut into 1-inch (2.5-cm) pieces
- 3 cups (24 fl. oz./750 ml) vegetable stock
- 1 Tbs. extra-virgin olive oil
- 1/4 tsp. freshly grated nutmeg
- Kosher salt and freshly ground pepper
- 1 Gala apple, very thinly sliced
- Fried sage leaves for garnish (optional)
Directions
In a Philips soup maker, stir together the parsnips, onion, Granny Smith apple, stock, olive oil and nutmeg, and season with salt and pepper. Cover with the lid and press the “milk-based soup” function (C). The soup will cook and blend for 28 minutes.
Meanwhile, preheat a Philips air fryer to 390°F (199°C). Working in batches, place the Gala apple slices in the fry basket and insert into the air fryer. Cook until the slices are lightly golden brown and crisp, 7 to 8 minutes, turning them over halfway through cooking.
Ladle the soup into bowls and top with the air-fried apples and fried sage. Season with salt and pepper and serve immediately. Serves 2 to 4.
Williams Sonoma Test Kitchen
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