Duo of Fall Soups

I made a duo of soups, one roasted parsnip white chocolate and the other an apple carrot ginger soup.

For the apple carrot ginger soup, I wanted to make a thick, heartier soup. So instead of straining the pureed soup, I instead first coarsely pureed the apple carrot ginger mixture, then I used an immersion blender to get a silky smooth texture.

The roasted parsnip white chocolate soup had too much white chocolate in it, and ended up tasting like a dessert soup. It was strange, since I tasted it the night before, and I thought the amount of white chocolate was perfect. Something happened overnight.

Apple Carrot Ginger Soup

- 1 apple, coarsely chopped
- 1/4 cup diced fresh ginger
- 3-4 lbs coarsely chopped carrots
- 1 onion, diced
- 1 quart chicken broth
- evaporated milk for thinning

1. Sautee onion and ginger, until onion is translucent.
2. Add chicken broth.
3. Add carrots, and bring mixture to boil, then reduce slightly.
4. Add to food processor, and blend.
5. Thin with evaporated milk.
6. Use immersion blender to further liquify.

Roasted Parsnip Soup

- Roasted parsnips
- White chocolate
- Vanilla bean
- 1 onion
- chicken broth

Wasn't really happy with the parsnip soup, so not listed out the recipe until I fix it.

Served with some crostinis.

Many plates!