Honey Crisp Apple & Parsnip Soup With Garlic Chanterelles, Roasted Hazelnut & Rose Dukkah
A creamy Apple + Parsnips soup with garlicky chanterelles and freshly roasted Hazelnut/Rose Dukkah! This soup inspiration is from the lovely Danielle @rusticjoyfulfood - we had this soup at her workshop a few weeks ago and I have been craving it ever since!
Amazing photo and amazing recipe idea. Apple and parsnips are a great combination, and the sprinkle of sesame seeds on top must give it a nice crunch and flavor.
4 honey Crisp apples peeled, cored and quartered.
1 medium yellow onion peeled and quartered
6 parsnips peeled and quartered
3 Quarts of vegetable stock
2+ cups of water
2 garlic cloves peeled and crushed
1/2 C raw cashews
Salt and pepper to personal taste.
Toss apples, parsnips and cashews in olive oil and spread out on baking tray. Bake at 350 for 20 minutes. Set aside to cool for 10 minutes.
Melt coconut oil in pan and add garlic salt and pepper. Add vegetable stock and cook 4 – 5 minutes on medium heat. Remove garlic pieces with slotted spoon.
Put vegetables in blender with a bit of stock and pulse to blend. Add more stock and keep pulsing. Add water if needed. I prefer thicker soup so sometimes I don’t need water. When done, set aside.
Wipe chanterelles off (do not wash) and put in hot fry pan with coconut oil, crushed garlic and salt. Fry mushrooms on all sides until softened and darker in color. Salt and pepper and set aside. When soup is desired consistency pour into bowls. Garnish with chanterelles, micro greens (or chopped parsley) and dukkah.
1/2 cup raw organic Hazelnuts – crushed with a roller
1 tbsp black or regular sesame seeds
1/2 tsp cardamom
1/2 tsp cinnamon
1 tsp cumin seeds
1 tsp coriander seeds
small handful of dried rose petals
1/4 tsp rose water – optional to add after everything is mixed together at the end. good pinch of pink sea salt
Sprinkle all the spices and nuts (w/o the rose petals) onto parchment paper on baking sheet. Put in oven at 350 degrees for 10 minutes or until desired fragrance. The hazelnuts will get toasted and the spices will become very fragrant. When cooled add the rose petals to personal taste along with dashes of rose water. Toss together and put in jar.
Rustic Joyfuls - POTATO PARSNIP & CELERIAC ROOT VEGETABLE SOUP
6 yellow potatoes
1 large yellow onion
4 quarts low sodium chicken stock
2 cups water
4 cloves garlic
2 cups cubed celeriac root peeled and cubed
2 tsp kosher salt
1 tsp cracked black pepper
½ cup heavy cream
Roughly chop all your vegetables into chunks around the same size. In a large stock pot combine all ingredients except the heavy cream. Simmer for about 45 minutes on medium high heat until all veggies are tender and perhaps even falling apart. Taste for seasoning, adjust. Remove soup from the heat. Using an immersion blender gently pulse the soup until it’s your desired consistency, I prefer a thicker soup. Feel free to use a blender if that’s what you have on hand but be very careful. Just before serving swirl the ½ cup cream into the soup but do not mix it fully, the remnants of cream swirls look lovely. Garnish with more pepper, pan roasted mushrooms or bread crumbs.