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


  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
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