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Categories:Viewed: 68 - Published at: 6 years ago
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 cup chopped onion
- 1 1/2 tablespoons curry powder
- 6 cups low-salt chicken broth
- 1 1/2 pounds parsnips, peeled, cut into 1-inch pieces
- 2 medium Granny Smith apples
- 1 cup plain whole-milk yogurt, whisked to loosen
- 1 cup corn oil
Method
- Melt butter with olive oil in heavy large pot over medium-high heat.
- Add onion and saute until translucent, about 3 minutes.
- Add curry powder; stir 30 seconds.
- Add broth and parsnips.
- Bring to boil.
- Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes.
- Remove from heat; cool 15 minutes.
- Working in batches, puree soup in blender until smooth.
- Return to pot.
- (Can be made 1 day ahead.
- Cover and chill.)
- Using vegetable peeler, remove apple peel in long strips; reserve.
- Quarter, core, and coarsely shred apples.
- Stir apples and yogurt into soup.
- Heat corn oil in medium skillet over medium-high heat.
- Slice reserved apple peel lengthwise into very thin strips.
- Fry peel in oil until golden and crisp, about 30 seconds.
- Transfer to paper towels to drain.
- Sprinkle peel with salt.
- Warm soup over medium heat, stirring occasionally (do not boil).
- Season with salt.
- Divide soup among 6 bowls.
- Garnish with fried apple peel.
