Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu Betty Liu

 

A wedding photographer based in Boston, Betty combined her love of food photography and experimenting in the kitchen to share visually-focused recipe stories over at le jus d’orange. She loves to re-create and share her mother’s traditional Chinese recipes, bringing a bit of authentic Shanghai cuisine to readers’ virtual feasts. Her recipes are often flavored with Asian touches, as Betty loves to incorporate the ingredients she grew up with into desserts and other dishes to create new flavor profiles.

 

Carrots are always receiving attention due to their vibrant colors and heirloom varieties, and I love carrots, too, but recently I’ve been drawn to a vegetable that looks similar but possesses a different elegance and almost bold fragrance – parsnips. They’re pale and creamy in color and have a unique, earthy taste to them that is just perfect for a cozy fall soup.

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

As you peel a raw parsnip, you can almost taste the slightly sweet nuttiness of the vegetable, hinting at what it could taste like when cooked. I roasted them and then pureed them to form a soup. I’ve been obsessed with the umami-salty and sweet combination, so I couldn’t resist adding a dollop of miso to it, and then adding some tart, crisp apples to enhance the parsnips’ intrinsic sweetness.

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

This soup is cozy. Rainy day weather, foggy skies kind of cozy. Instead of topping it with croutons, I crisped up some thinly sliced lotus roots with some salt and pepper. These can be made ahead of time, which is what I did, since they require a lower temperature so they won’t burn.

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

Lotus root is a vegetable that is crunchy by nature, but can also get slimy when cooked. It’s a texture that is welcome and you can often find them stir fried or incorporated in soups in Chinese cuisine. I’ve had them stuffed with sweet sticky rice or even as part of a porridge dish. This time though, I deviated from tradition. Actually, the first time I served these was at our Table Sharing workshop – I topped miso corn soup with baked lotus root chips, and it was so pretty and delicious I had to reproduce it, and this parsnip apple soup seemed like a great candidate. And it was. I love the contrast between the geometric shape and color of the lotus root chip and the creamy, pale parsnip soup. After I topped the soups, I just piled the rest of the chips on a plate and ate them like, well, chips.

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu

Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu
Roasted Parsnip Apple Soup with Baked Lotus Root Chips
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Roasted Parsnip Apple Soup with Baked Lotus Root Chips from Betty Liu
Roasted Parsnip Apple Soup with Baked Lotus Root Chips
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Ingredients
Roasted Parsnip Apple Soup
  • 6 (about 2 lbs) parsnips peeled & chopped
  • 2-3 large apples peeled & cut into slices
  • 1 small yellow onion diced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 tbsp white miso paste
  • 4 cups chicken broth or vegetable stock
  • 1 cup milk
Baked Lotus Root Chips
  • 1 chunk lotus root
Instructions
Soup
  • Select BAKE mode and preheat oven to 400F. Toss parsnips in 1 tbsp oil and sprinkle with salt and pepper. Roast for 30-40 minutes until fork tender. Stir every 15 minutes or so.
  • In a large saucepan, heat the remaining 1 tbsp olive oil over medium heat, until soften and golden brown. Reduce heat to low. Add in roasted parsnips and apple and cook for another 7-10 minutes. Add in chicken stock and miso paste and bring to a boil. Use an immersion blender and blend until smooth. Alternatively, pour into a blender and puree.
  • After blending, turn heat to medium low and bring to a simmer. Season with salt and pepper. Divide into bowls.
Chips
  • Cut off both ends of lotus root and peel. Slice thinly, about 1/8” thick. Coat with olive oil, salt, pepper.
  • Spread in a single layer on a parchment paper lined baking sheet. Bake at 325 for 25 minutes, until crisp and golden brown.

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