Start your Meal with this Sexy Soup!

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It’s always fun to start a meal with a soup shot. This one screams fall, made with a creamy mixture of apples and parsnips. It is not only adorable, but it’s also super luscious with this delectable almond stuffed date wrapped in bacon, for a garnish.

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Apple-peeler-corer

The soup is a snap to prepare, especially if you have an apple-peeler-corer device. I use it for all of my apple recipes and it makes the job amazingly quick and easy. You can also use this device to peel and core pears and to peel potatoes. Just think of it as part of your tool kit. You can purchase one for only $19.99 at my Amazon aStore on the front page of my website!

parsnips
Parsnips

If you haven’t worked with parsnips before, here are some tips. Young, small parsnips don’t really need peeling – just scrub clean and serve whole. Older parsnips should be peeled very thinly with a peeler or sharp knife, then chopped into evenly sized chunks. If the central core is very fibrous, it should be cut away.

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To prepare the stuffed dates, you simply make a small slit in each date, removing the pit. Insert two Marcona almonds and wrap the date with 1/2 slice of bacon, securing it with a toothpick. They are baked until the bacon is crisp and served warm or at room temperature. They also make a great little appetizer on their own; simple to prepare and easy to transport!

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Apple Parsnip Soup with Bacon-Wrapped Dates

Serves 8 (soup shots)

Ingredients
  • 1 tablespoon unsalted butter
  • 1medium yellow onion, coarsely chopped
  • 3 parsnips, peeled and coarsely chopped
  • 3 apples, peeled and cored and coarsely chopped (use a mix of sweet & tart apples)
  • 1 quart low-sodium chicken broth
  • Kosher salt
  • 2/3 cups heavy cream
  • 4 slices bacon
  • 8 medjool dates
  • 16 marcona almonds
  • 1 teaspoon thyme leaves, optional garnish
Instructions
  1. Melt the butter in a heavy bottomed saucepan over medium heat. Add the onions and cook without letting them brown until they are soft and translucent, about 5 minutes. Add the parsnips and cook for another 10-15 minutes, stirring occasionally to prevent scorching. Add the apples and cook for another 8-10 minutes until is resembles a compote. You can cover the pan and lower the heat if necessary, to achieve this result.
  2. Add the broth and 1 1/2 teaspoons salt. Bring the soup to a boil, then reduce the heat to a simmer. Add the cream and cook until the parsnips are very soft. Puree the soup in a blender, until smooth and creamy. (work in batches in needed so you don’t fill the blender more than 1/2 full as the soup expands when pureed) Return to clean saucepan and heat gently.
  3. Preheat the oven to 425°. Make a slit in the side of each date and remove the pit. Insert two almonds side by side in each date. Cut the bacon slices in half cross wise and wrap each half around one of the dates. Secure with a toothpick.
  4. Cover a 1/4 sheet pan with foil. Arrange the stuffed dates on the pan. Bake for 15-18 minutes turning half way through until bacon is crisp. Drain on paper towel lined plate and cool so they are warm or room temperature before serving.
  5. Serve in soup shots or small ramekins. Top each serving with a stuffed date and thyme leaves, if using.
Notes
  • Use a large enough toothpick to hold the stuffed date on top of the cup you are serving the soup in.

(click here) for printable recipe

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