Thoughts:
I know it’s been a while since we visited the Seven Kingdoms, but while digging through some old drafts, I found this gem—unpublished for nine years! I don’t know how I let this slip so far through the cracks, but I’m delighted to share it now!
The silky texture and unexpected combination of flavors in this soup is a true delight. While it’s equally delicious served hot or cold, I love it as a warm welcome after coming in from chores or a crisp autumn hike. The apple and parsnip meld beautifully, and the gentle spices give it a festive, almost holiday feel.
The only thing I might change? Roasting the parsnips next time. Even better—roast them in the coals of a fire before adding them to the soup. That would lend an incredible smoky depth, and apart from the puréeing step, it would make a perfect campfire dish. I’ve bookmarked it for future experimentation!
Where in Westeros?
This is a decadent, profoundly northern-feeling soup. The basic ingredients are found across Westeros, but the spices suggest a well-provisioned kitchen in a wealthier household—Winterfell comes to mind instantly. I imagine it served beside a slab of crusty bread, toasted over the hearth and slathered with a generous scrape of butter.
Recipe for Apple-Parsnip Soup
serves: 2 prep: ~10 minutes cooking: 1 hour
Ingredients:
- 2 Tbs. butter
- 3 shallots, sliced thin
- 1 leek, white and pale green parts
- 2 parsnips, peeled and chopped small
- 2 tart apples, peeled, cored, chopped
- 2 cups chicken broth
- 1 cup apple cider or juice
- pinch each ground cardamom, nutmeg, and cinnamon
- 1 Tbs. juniper berries, crushed
- 1/4 cup heavy cream
In a medium skillet, melt the butter. Add the shallots and leeks, and cook until they are soft, 3-5 minutes. Add the parsnips and apples, tossing to coat in butter, then pour in the two liquids. Bring to a simmer, and continue to cook until the vegetables are very soft, 30 minutes or so. With a submersible blender, puree the whole mix until the texture is smooth. Add the spices, and place the juniper berries in a small mesh bag or tea strainer, which you then suspend in the soup. Simmer for another 15 minutes or so, then remove the juniper berries. If needed, puree again. Remove from heat and stir in the cream. Serve hot or cold, sprinkled with a little extra spice for garnish.