• Ingredients: 17
  • Serves: 4
  • Total Time: 1 hr 0 min

Ingredients

  • 4 cups Cameo* apples, peeled and diced
  • 1 cup parsnip, peeled and diced
  • ½ cup sweet onion, peeled and thinly sliced
  • ½ each vanilla bean, split lengthwise and scraped
  • 2 each green cardamom pods
  • 2 cups apple cider
  • 1 cup heavy cream
  • 2 sprigs rosemary
  • 1 cup cold butter, cubed
  • 2 tablespoon kosher salt
  • PEANUTS AND ROSEMARY
  • 3 cups butter, cubed
  • 1 cup blanched peanuts
  • 1 tablespoon rosemary leaves
  • 1/2 teaspoon kosher salt
  • HICKORY BROWN BUTTER
  • 3/4 cup brown butter
  • 3/4 cup hickory syrup
  • 1/4 teaspoon kosher salt

Directions

  1. For the peanuts and rosemary, add the butter to a sauté pan and place over medium-high heat.
  2. Cook the butter until it is deep amber in color and has a beautiful nutty aroma (careful because it goes from dark brown to burnt very fast).
  3. Pour the butter through a fine mesh strainer lined with a coffee filter.
  4. Place half of your brown butter (about 3/4 cup) into a clean sauté pan with the peanuts and place over medium heat. Swirl the peanuts in the pan constantly and they will start to toast.
  5. Once the peanuts are golden brown, toss in your rosemary leaves and swirl them in the pan (they will only take about ten seconds to cook, and be careful as they may pop in the hot fat). Remove the peanuts and rosemary from the pan and cool on a plate lined with paper towels.
  6. For the hickory brown butter, combine the ingredients in a small sauce pot over low heat, stirring occasionally. (Hickory syrup is a beautiful product Chef Crawford uses from a small producer in Virginia. It can be easily found and purchased on the Internet.)
  7. For the soup, combine all ingredients except for the butter into a sauce pot over medium heat and bring to a simmer. Cook until the parsnips are fork tender and remove from heat.
  8. Remove the vanilla bean and rosemary sprigs (try to remove leaves, as well).
  9. Add 1/2 of the kosher salt and blend the soup on high until smooth (may need to split into two batches). Incorporate the butter slowly, a few pieces at a time.
  10. Adjust the seasoning as necessary. You may also adjust the consistency with apple cider, cream, or water. Fresh lemon juice or apple cider vinegar may also be added to brighten the soup.
  11. Pass the soup through a fine mesh strainer.
  12. Pour into a bowl and garnish the top with the peanuts and rosemary followed by a spooned swirl of the hickory brown butter. Serve and enjoy!

Recipe Tips

This soup, like most others, gets better as it sits! For the best results, chill overnight and taste the difference the next day!

*Try Cameo apples in this delicious soup, or another similar variety!

Apples in your Inbox
Sign up for a hasty yet tasty dose of apple recipes, tips and more.
X
- Enter Your Location -
- or -