Yield: 4 servings

¼ cup butter

2 Gala apples, peeled, cored and diced

2 cups parsnips, peeled and diced

½ large onion, finely chopped

2 Tbsp shallots, finely chopped

2 Tbsp roasted red pepper, minced

1 Tbsp roasted garlic, minced

1½ tsp fresh ginger, peeled and grated

½ tsp ground allspice

¼ tsp dried thyme

2½ cups chicken stock

1 cup whipping cream with 35 percent milk fat

½ cup dry vermouth

½ cup olive oil

Juice of 1 lemon

1 chorizo sausage, uncooked, casing removed

1 tsp sea salt

1 tsp pepper

In a large pot, melt the butter over medium heat. Add apples, onion, shallots, red pepper, garlic, ginger, allspice and thyme. Cook, stirring often, until the onion has softened. 

Add the stock and cream and bring to a boil. Reduce the heat and simmer, covered, until the apples and parsnips are tender, about 20 minutes.

Transfer the soup ingredients to a food processor or blender and puree until smooth. Return soup to the pot and add vermouth, olive oil and lemon juice. Reheat gently.

Meanwhile, crumble the chorizo sausage in a small skillet. Cook, stirring often, over medium heat until the sausage is cooked through. Drain on paper towels. Season with salt and pepper to taste. 

Ladle the soup into bowls and scatter the chorizo over the top.

Recipe by chef Liana Robberecht and photo by Julie Van Rosendaal from The Soup Sisters and Broth Brothers Cookbook published by Appetite by Random House, used with permission.

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