Chef Rhyne's Apple Parsnip Soup

 
 
 

This recipe comes from Geoff Rhyne, executive chef at Sugar Toad, a Naperville restaurant serving fine American cuisine. Don't tell your kids about the parsnips, and they'll have a blast with the homemade marshmallow garnish!

Ingredients

  • 2 apples
  • 3 parsnips
  • 3 cups apple cider
  • 3 cups water
  • 4 ounces butter
  • Kosher salt to taste

Directions

  1. Peel and core apples.
  2. Peel parsnips.
  3. Dice apples and parsnips.
  4. In a pot, combine all ingredients. Bring to a boil, then simmer until tender.
  5. Puree in a blender, adjust consistency if desired and add salt to taste.
  6. Garnish with burnt buttercup marshmallow (cilck for recipe)
geoffrhynesmall

Geoff Rhyne is the executive chef at Sugar Toad in Naperville. Click here for more Thanksgiving recipes from top-rated Chicago chefs.

 
 







 
 
 
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