Prepare for Thanksgiving by making these fabulous soup recipes

Parsnip Soup With Truffle Oil

What you’ll need:

2-3 T. unsalted butter
1-2 lbs. parsnips, peeled and chopped
1 medium leek, washed well and chopped
1 large onion, diced
1 medium carrot, peeled and chopped
1 small stalk celery, chopped
2 quarts chicken stock or vegetable stock
1 bay leaf
2 cups heavy cream, or low-fat sour cream, or yogurt, as an option
salt & pepper, to taste
finely grated nutmeg, to taste
2 T. white truffle oil

Here’s how:

1. In a large saucepan over medium heat, melt the butter. Add the onion and leek and saute until translucent. Add in the parsnips, carrot, and celery with a pinch of salt. Cook, stirring occasionally, until the vegetables have softened.

2. Add in the chicken stock or vegetable stock and the bay leaf and bring to a boil. Then reduce to a simmer and cook for 30 minutes, or until the vegetables are fully cooked and tender.

3. Puree the soup in a blender and strain through a fine sieve into a clean pot. Add in the cream, salt and pepper, and nutmeg. Bring the soup to a simmer and cook for an additional five minutes to cook the cream. Serve in warmed bowls and drizzle a teaspoon or two of truffle oil on top.

Butternut Squash and Apple Soup

What you’ll need:

1 cup washed, sliced leeks, white and pale green parts only
3 T. unsalted butter
1 T. minced garlic
12 cups diced yellow onion
6-7 cups roasted butternut squash
3 cups granny smith apples, peeled and roughly diced
2 T. toasted spice rub
8 cups chicken stock
2 cups heavy cream
salt & pepper, to taste
3 tsp. olive oil
1 large peeped apple, sliced thinly for garnish

Here’s how:

1. Preheat oven to 375 degrees. Cut the butternut squash into strips and scrape out the seeds. Arrange the wedges on a sheet tray, brush with olive oil, and apply the toasted spice rub.

2. Place the squash in the oven and roast at least 30 minutes. Remove from the oven and allow to cool. Scrape the pulp from the shell and reserve.

3. Melt butter in a large pot over moderate heat and sweat the onions and leeks. When they turn translucent and are soft, add the minced garlic. Add the roasted squash and apples and continue cooking over moderate heat to combine the flavors.

4. Add the chicken stock and bring to a simmer for about 30 minutes, until the squash and apples are tender.

5. Transfer the soup in batches to a blender until smooth. Return the pot to a gentle heat.

6. Add the cream, adjust the seasoning, and simmer for an additional 6-8 minutes. Garnish with very thin slices of apple.