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!
- 2 apples
- 3 parsnips
- 3 cups apple cider
- 3 cups water
- 4 ounces butter
- Kosher salt to taste
- Peel and core apples.
- Peel parsnips.
- Dice apples and parsnips.
- In a pot, combine all ingredients. Bring to a boil, then simmer
- Puree in a blender, adjust consistency if desired and add salt
- Garnish with burnt buttercup marshmallow (cilck for