Made this today! I left the skins on the apples and potato (I figure there's some good nutrients in the skins) and didn't strain them after blending. Still tasted great and the texture was terrific! But I did use a family member's Vitamix for the blending, so that may have helped to keep the stray skins from getting overly large. I also made some ghetto croutons by toasting whole grain bread topped with cheese and added it as I ate the soup. Either I have no class or I'm just not super-picky, but it still tasted great to me! Good if you're in a hurry and don't want to make real croutons or buy expensive ready-made ones.
I just finished cooking and eating this soup. How did I live without you this for so many years?! I will have to catch up! Sooo tasty! We only had a creamy blue cheese, and hunger, so I toasted a piece of toast, rubbed garlic on it, spread the blue cheese, done, delicious.
Food Wishes is the only channel that I have watched ALL of the videos and still love them! Chef John is definitely an amazing chef and one of my culinary inspirations. Keep on doing what you're doing.
"YOU ARE THE DWIGHT SHRUTE OF YOUR VEGETABLES AND FRUIT" my favorite cook, says his famous phrase(my favorite catchphrase) USING MY ALL TIME FAVORITE CHARACTER ON MY FAVORITE SHOW. I dont think ive ever fangirled thiz hard
I just finished a big bowl of this. It was very good. I have never eaten parsnips until today and am so glad I did!! The kids were a bit dubious during the first few bites. Once they became acquainted with the parsnip flavor, they ate all of it. I will make this again.
I have been watching you for a long time chef John and I absolutely love all the dishes that you bring to the table (pun intended) thanks. This recipe will be a great add to my giant black binder if recipes.
Thank you Chef John! I've watched a lot of your videos but it's the first recipe I actually tried to make, and it was delicious! Thanks to you I learn new recipes, and I improve my English by learning new vocabulary (like parsnip, what a funny word), and by attempting to understand all the jokes (I'm almost there). So, merci pour tout et bon appétit
Made this. I roasted the veggies (including onion) last night and finished the soup today. Store bought croutons and 😊blue cheese crumbles. Was delicious! Will make again.
Yep, this is what I'm making tomorrow... As I'm writing this you just mentioned in your video that it's 68 degrees in SF. Where I live it's presently -17 outside, so I think this soup will be most welcome!
Chef John, this looks and sounds absolutely amazing. My only problem is that I keep watching the new episodes on my lunch break, making whatever I managed to whip up seem pathetically inadequate in comparison. My mealtime misfortunes aside, thanks for the recipe, I look forward to trying it soon... well, soon after you release your crouton recipe, that is.
Love your videos Chef John, you add a tad of life, a pinch of laughter, a sprig of joy, and ............... voile' .................. ~~LOVE~~ ~!~ Thank's ~!~
Made this soup this afternoon. Excellent! Made it as specified, with included roasted onion as per the web blog posting. Extremely satisfying as a soup meal, and more flavorful (with subtlety) than I was expecting considering the simple composition. Blue cheese (salty and sharp) is an inspired topping for this sweet-savory soup. I only wish I had some of Chef Jon's Blue Cheese croutons rather than my leftover holiday croutons.
Several years ago when I was in Germany, I had a soup very similar to this made with apples and horseradish root, it was one of the tastiest soups I had ever eaten! I will be trying this very soon, substituting the horseradish root for the parsnips.
This is wonderful as is however, if you want a to add a note that really accentuates the earthiness and the sweetness I recommend adding half a peeled white onion studded with cloves during the simmering of the roasted vegetables and potato. Remove and discard before blending! Trust me it’s an exquisite way to elevate the flavor profile of this wonderful soup.
I made this and it was really well liked by my family. Im not to partial to sweet soups so I left out the onions. The apples and the parsnips gave just the right amount of sweetness. Adding enough cayenne to give it some noticeable heat was key in my opinion and really made the soup. Also the blue cheese croûtons and extra blue cheese was key.
This video brings into focus something I hear Chef John often say, which is that 'cold fresh water' should be used. What would be the wrongheaded choice people otherwise would make: filthy, lukewarm water?
Jack Eiler I have a well that I have tested for poisons and excessive amounts of minerals. Yes I use a tap and have an RO system, tap water generally refers to city water.
I have everything sitting in my kitchen except for blue cheese. This soup is getting made tomorrow, it's just a question whether I brave the 20º weather for the sake of blue cheese or not.
be thankful it's 20 degrees (assume that's F) we had 3 degrees with -22 windchill earlier, oh my god I went outside and my lungs wanted to go on strike! O_O if we're talking 20c (68f) screw you go outside lol
Now I know why this caught my eye: having been raised in Buffalo, and having shoveled said driveways, I think this would be perfect for days like that! Never having had had parsnip, I plan to try it this winter. Mmmm, with bluetons too. Now all we need is the Buffalo Chicken Wing soup recipe? Thanks, Chef John!
I haven't tried parsnip soup with apples yet, thanks for reminding me!! You can make parsnip soup without roasting the parsnips first, it tastes a little different, but enjoyable and a lot faster to make. Cream is lovely in the soup, but I now use wholegrain rice in the recipe. It blends really well, can't be detected at all, and tastes creamy like milk. Also useful for anyone with dairy allergies. The bonus is...it's so low fat - great if you're trying to lose weight. I found eating parsnip soup on a regular basis totally healed my dry skin, they're an amazing and very underrated veggie! Everyone should eat parsnip soup everyday...with apples! ;o) I shall try the apples, thanks for encouraging people to eat parsnips sir! :o)
This was SO GOOD! The croutons are definitely a great touch (we also ate it with fresh, warm English muffins) I would add more cayenne though, personally 😉
Have made this a few times.....probably my favorite soup recipe. TIP: if you have a cheap immersion blender, blending the soup in a blender results in a luxurious texture
Amazing! A couple of days ago I bought parsnip for the first time. I roasted one of them with a sweet potatie and carrots and it was delicious. Now I know that I'm going to do with the other parsnip! :D
Ok, I tried this. But I suspected that it was going to taste too sweet. So, I cut back the number of apples to one and added one small onion to the roasting pan. Then I followed the recipe faithfully. After the immersion blending step, it was still too sweet for my tastes. I added lemon pepper and that took the sugar down a notch while adding a slight acidic taste. Then it was perfect. Delicious.
Snow in San Francisco!?! HAH! Probably never to happen again! (Though after looking at old photos others posted, I kinda wish I was around in 1976, when SF last got a snowstorm).
This sounds fabulous, Chef John! I plan to make this as the weather warms (right now, we are having a cold spring in western Washington. I image this could be a very nice start to a meal featuring pork, for those who eat pork. I eat beef, but itshould be nice with that as well.
Ah when you said Dwight Shrute I freaked out! The office is the best show ever! I was wondering could you make a cheddar potato bacon soup? I would love to see how you make it.
