Food Wishes is the only channel that I have watched ALL of the videos and still love them! Chef John is definitely an amazing chef and one of my culinary inspirations. Keep on doing what you're doing.
I just finished cooking and eating this soup. How did I live without you this for so many years?! I will have to catch up! Sooo tasty! We only had a creamy blue cheese, and hunger, so I toasted a piece of toast, rubbed garlic on it, spread the blue cheese, done, delicious.
Made this today! I left the skins on the apples and potato (I figure there's some good nutrients in the skins) and didn't strain them after blending. Still tasted great and the texture was terrific! But I did use a family member's Vitamix for the blending, so that may have helped to keep the stray skins from getting overly large. I also made some ghetto croutons by toasting whole grain bread topped with cheese and added it as I ate the soup. Either I have no class or I'm just not super-picky, but it still tasted great to me! Good if you're in a hurry and don't want to make real croutons or buy expensive ready-made ones.
I'm going to make this today. I have parsnips and Granny Smith apples so... But I don't wanna get rid of the peels either. I live alone and it doesn't matter to me...but if I was making it for guests ..I would peel. I am considering... Thanks for the suggestion.
I have been watching you for a long time chef John and I absolutely love all the dishes that you bring to the table (pun intended) thanks. This recipe will be a great add to my giant black binder if recipes.
"YOU ARE THE DWIGHT SHRUTE OF YOUR VEGETABLES AND FRUIT" my favorite cook, says his famous phrase(my favorite catchphrase) USING MY ALL TIME FAVORITE CHARACTER ON MY FAVORITE SHOW. I dont think ive ever fangirled thiz hard
I just finished a big bowl of this. It was very good. I have never eaten parsnips until today and am so glad I did!! The kids were a bit dubious during the first few bites. Once they became acquainted with the parsnip flavor, they ate all of it. I will make this again.
Thank you Chef John! I've watched a lot of your videos but it's the first recipe I actually tried to make, and it was delicious! Thanks to you I learn new recipes, and I improve my English by learning new vocabulary (like parsnip, what a funny word), and by attempting to understand all the jokes (I'm almost there). So, merci pour tout et bon appétit
Love your videos Chef John, you add a tad of life, a pinch of laughter, a sprig of joy, and ............... voile' .................. ~~LOVE~~ ~!~ Thank's ~!~
Made this. I roasted the veggies (including onion) last night and finished the soup today. Store bought croutons and 😊blue cheese crumbles. Was delicious! Will make again.
Yep, this is what I'm making tomorrow... As I'm writing this you just mentioned in your video that it's 68 degrees in SF. Where I live it's presently -17 outside, so I think this soup will be most welcome!
Made this soup this afternoon. Excellent! Made it as specified, with included roasted onion as per the web blog posting. Extremely satisfying as a soup meal, and more flavorful (with subtlety) than I was expecting considering the simple composition. Blue cheese (salty and sharp) is an inspired topping for this sweet-savory soup. I only wish I had some of Chef Jon's Blue Cheese croutons rather than my leftover holiday croutons.
I have everything sitting in my kitchen except for blue cheese. This soup is getting made tomorrow, it's just a question whether I brave the 20º weather for the sake of blue cheese or not.
be thankful it's 20 degrees (assume that's F) we had 3 degrees with -22 windchill earlier, oh my god I went outside and my lungs wanted to go on strike! O_O if we're talking 20c (68f) screw you go outside lol
Chef John, this looks and sounds absolutely amazing. My only problem is that I keep watching the new episodes on my lunch break, making whatever I managed to whip up seem pathetically inadequate in comparison. My mealtime misfortunes aside, thanks for the recipe, I look forward to trying it soon... well, soon after you release your crouton recipe, that is.
I made this and it was really well liked by my family. Im not to partial to sweet soups so I left out the onions. The apples and the parsnips gave just the right amount of sweetness. Adding enough cayenne to give it some noticeable heat was key in my opinion and really made the soup. Also the blue cheese croûtons and extra blue cheese was key.
Several years ago when I was in Germany, I had a soup very similar to this made with apples and horseradish root, it was one of the tastiest soups I had ever eaten! I will be trying this very soon, substituting the horseradish root for the parsnips.
This video brings into focus something I hear Chef John often say, which is that 'cold fresh water' should be used. What would be the wrongheaded choice people otherwise would make: filthy, lukewarm water?
Jack Eiler I have a well that I have tested for poisons and excessive amounts of minerals. Yes I use a tap and have an RO system, tap water generally refers to city water.
I haven't tried parsnip soup with apples yet, thanks for reminding me!! You can make parsnip soup without roasting the parsnips first, it tastes a little different, but enjoyable and a lot faster to make. Cream is lovely in the soup, but I now use wholegrain rice in the recipe. It blends really well, can't be detected at all, and tastes creamy like milk. Also useful for anyone with dairy allergies. The bonus is...it's so low fat - great if you're trying to lose weight. I found eating parsnip soup on a regular basis totally healed my dry skin, they're an amazing and very underrated veggie! Everyone should eat parsnip soup everyday...with apples! ;o) I shall try the apples, thanks for encouraging people to eat parsnips sir! :o)
This sounds fabulous, Chef John! I plan to make this as the weather warms (right now, we are having a cold spring in western Washington. I image this could be a very nice start to a meal featuring pork, for those who eat pork. I eat beef, but itshould be nice with that as well.
Have made this a few times.....probably my favorite soup recipe. TIP: if you have a cheap immersion blender, blending the soup in a blender results in a luxurious texture
Now I know why this caught my eye: having been raised in Buffalo, and having shoveled said driveways, I think this would be perfect for days like that! Never having had had parsnip, I plan to try it this winter. Mmmm, with bluetons too. Now all we need is the Buffalo Chicken Wing soup recipe? Thanks, Chef John!
This was SO GOOD! The croutons are definitely a great touch (we also ate it with fresh, warm English muffins) I would add more cayenne though, personally 😉
Amazing! A couple of days ago I bought parsnip for the first time. I roasted one of them with a sweet potatie and carrots and it was delicious. Now I know that I'm going to do with the other parsnip! :D
This is wonderful as is however, if you want a to add a note that really accentuates the earthiness and the sweetness I recommend adding half a peeled white onion studded with cloves during the simmering of the roasted vegetables and potato. Remove and discard before blending! Trust me it’s an exquisite way to elevate the flavor profile of this wonderful soup.
This looks delicious. Chef John, I wonder if you would ever adapt some recipes from the good old eastern Europe - namely, my home country of The Czech Republic? "Svickova na Smetane" is a great one.
Chef I have always loved your videos and recipes...if you are ever looking for somewhere to come for dinner please come by Alexander's Steakhouse in SOMA. We would love to style you out. Keep being awesome.
Check out the recipe: www.allrecipes.com/Recipe/240934/Roasted-Apple-and-Parsnip-Soup/
Food Wishes is the only channel that I have watched ALL of the videos and still love them! Chef John is definitely an amazing chef and one of my culinary inspirations. Keep on doing what you're doing.
I just finished cooking and eating this soup. How did I live without you this for so many years?! I will have to catch up! Sooo tasty!
We only had a creamy blue cheese, and hunger, so I toasted a piece of toast, rubbed garlic on it, spread the blue cheese, done, delicious.
Made this today! I left the skins on the apples and potato (I figure there's some good nutrients in the skins) and didn't strain them after blending. Still tasted great and the texture was terrific! But I did use a family member's Vitamix for the blending, so that may have helped to keep the stray skins from getting overly large.
I also made some ghetto croutons by toasting whole grain bread topped with cheese and added it as I ate the soup. Either I have no class or I'm just not super-picky, but it still tasted great to me! Good if you're in a hurry and don't want to make real croutons or buy expensive ready-made ones.
I'm going to make this today.
I have parsnips and Granny Smith apples so... But I don't wanna get rid of the peels either. I live alone and it doesn't matter to me...but if I was making it for guests ..I would peel. I am considering...
Thanks for the suggestion.
I decided to roast the peels and use them for garnishes.
"Parsnip Slip" this is why I love you John.
I'm the Dwight Schrute of my vegetables and fruit... So I'm the assistant to my fruits and vegetables but not actually in charge of them, that's wild.
Parsnipsoup
Assistant to the assistant fruit
I'm obsessed with the way Chef John stirs and ladles.
That looks fantastic Chef John! =) I wonder if I'm able to find parsnips where I live
@far ema Every supermarket has parsnips.
paint your carrots white, no one will know.
It always feels good to click on a recipe and hear chef John
I have been watching you for a long time chef John and I absolutely love all the dishes that you bring to the table (pun intended) thanks. This recipe will be a great add to my giant black binder if recipes.
I went to culinary school just so you know and I approve of this message.
"YOU ARE THE DWIGHT SHRUTE OF YOUR VEGETABLES AND FRUIT" my favorite cook, says his famous phrase(my favorite catchphrase) USING MY ALL TIME FAVORITE CHARACTER ON MY FAVORITE SHOW. I dont think ive ever fangirled thiz hard
That sounds interesting and delicious. Thank you chef john for the hard work you put into creating these videos for us!
This soup looks so yummy & i love blue cheese so so much, Cashel Blue, is made in Ireland where i come from & its a great Blue Cheese.....
3:36 I love how you slowly lowered that "used" spoon into the soup, to the gasps of all the germophobes, saying "Oh yes... it's going back in there."
😂😂😂
As a germaphobe, I would like to say... boiling soup immediately sanitizes the spoon anyway. ;D
All of my soups have a little me in them 😉
Just made this, it is a delicious soup! Highly recommend to people.
I just finished a big bowl of this. It was very good. I have never eaten parsnips until today and am so glad I did!! The kids were a bit dubious during the first few bites. Once they became acquainted with the parsnip flavor, they ate all of it. I will make this again.
I keep coming back for thus recipe over and over again ❤
This soup looks great and your voice is fantastic to listen to. Both very soothing and uplifting. You sound so happy!
Thank you Chef John! I've watched a lot of your videos but it's the first recipe I actually tried to make, and it was delicious!
Thanks to you I learn new recipes, and I improve my English by learning new vocabulary (like parsnip, what a funny word), and by attempting to understand all the jokes (I'm almost there). So, merci pour tout et bon appétit
I made this with the croutons and it was amazing!
Love your videos Chef John, you add a tad of life, a pinch of laughter, a sprig of joy, and ............... voile' .................. ~~LOVE~~ ~!~ Thank's ~!~
Made this. I roasted the veggies (including onion) last night and finished the soup today. Store bought croutons and 😊blue cheese crumbles. Was delicious! Will make again.
Ooh something I can veganise, thanks Chef John!
Yep, this is what I'm making tomorrow...
As I'm writing this you just mentioned in your video that it's 68 degrees in SF. Where I live it's presently -17 outside, so I think this soup will be most welcome!
Some caramelized onions would have been good in the soup.
That would take the 'smooth' out of it.
tootz1950 How? It's all being blended up anyways.
BrickFilmsCinema Onions have little fibers in them. You wouldn't be able to get rid of them unless you strained.
tootz1950 Dude seriously? There are parsnips in this recipe -.- Don't tell me those don't have fibers.
BrickFilmsCinema Yeah, maybe you're right. I just thought the onions being caramelized might make them too stringy.
Love this guy makes me feel so happy about cooking haha
Got wayyyy too excited over the reference to The Office :P
YEEEES!!!!!
Made this soup this afternoon. Excellent! Made it as specified, with included roasted onion as per the web blog posting. Extremely satisfying as a soup meal, and more flavorful (with subtlety) than I was expecting considering the simple composition. Blue cheese (salty and sharp) is an inspired topping for this sweet-savory soup. I only wish I had some of Chef Jon's Blue Cheese croutons rather than my leftover holiday croutons.
I have everything sitting in my kitchen except for blue cheese. This soup is getting made tomorrow, it's just a question whether I brave the 20º weather for the sake of blue cheese or not.
worth it
I'm going to make mine with goat cheese croutons as I'm allergic to blue cheese.
be thankful it's 20 degrees (assume that's F) we had 3 degrees with -22 windchill earlier, oh my god I went outside and my lungs wanted to go on strike! O_O if we're talking 20c (68f) screw you go outside lol
Faylina Meir its always below 0 in wisconsin. i walk in it every day. ya get used to it.
lol at braving 20 degree weather. It's -4 now in Milwaukee. :)
Chef John, this looks and sounds absolutely amazing. My only problem is that I keep watching the new episodes on my lunch break, making whatever I managed to whip up seem pathetically inadequate in comparison.
My mealtime misfortunes aside, thanks for the recipe, I look forward to trying it soon... well, soon after you release your crouton recipe, that is.
In Portugal, we call the imersion blender "varinha mágica", which literally is "magic wand"
I made this and it was really well liked by my family. Im not to partial to sweet soups so I left out the onions. The apples and the parsnips gave just the right amount of sweetness. Adding enough cayenne to give it some noticeable heat was key in my opinion and really made the soup. Also the blue cheese croûtons and extra blue cheese was key.
Your voice belongs on NPR, I love it
Several years ago when I was in Germany, I had a soup very similar to this made with apples and horseradish root, it was one of the tastiest soups I had ever eaten! I will be trying this very soon, substituting the horseradish root for the parsnips.
I've been marathoning The Office. The Dwight reference was perfect timing.
This video brings into focus something I hear Chef John often say, which is that 'cold fresh water' should be used. What would be the wrongheaded choice people otherwise would make: filthy, lukewarm water?
You think he means other than horrible tap water.
tootz1950
Where are you getting your water if not from a tap?
Jack Eiler I have a well that I have tested for poisons and excessive amounts of minerals. Yes I use a tap and have an RO system, tap water generally refers to city water.
Made this tonight. I think it's my first time eating a parsnip. It is different and delicious in this soup. Another good one!
Made this just last night and it was SO GOOD!! New staple for the house!
I CAN ~ NOT ~ WAIT to try these!!! Thank you!!!
Yea time to cook this later today (It's 2:42 A.M) Thanks for another great recipe video.
LOVE this im in love with your whole channel actually
Your garnish looks especially nice!
I have some gorgonzola in the fridge I need to use up, so I'd love to see the crouton video. Super excited for it!
A must try as its cold here in the UK lol - perfect!
Am making this now and watching your video looking and it smells lovely 😉 can't wait many thanks for sharing
I haven't tried parsnip soup with apples yet, thanks for reminding me!! You can make parsnip soup without roasting the parsnips first, it tastes a little different, but enjoyable and a lot faster to make. Cream is lovely in the soup, but I now use wholegrain rice in the recipe. It blends really well, can't be detected at all, and tastes creamy like milk. Also useful for anyone with dairy allergies. The bonus is...it's so low fat - great if you're trying to lose weight. I found eating parsnip soup on a regular basis totally healed my dry skin, they're an amazing and very underrated veggie! Everyone should eat parsnip soup everyday...with apples! ;o) I shall try the apples, thanks for encouraging people to eat parsnips sir! :o)
I was just wondering if there was a way to substitute the milk. How much rice would you use for a pot of soup?
I was born in SF, now live in San Jose. Looks like the perfect soup for San Francisco in July.
This sounds fabulous, Chef John! I plan to make this as the weather warms (right now, we are having a cold spring in western Washington. I image this could be a very nice start to a meal featuring pork, for those who eat pork. I eat beef, but itshould be nice with that as well.
Have made this a few times.....probably my favorite soup recipe.
TIP: if you have a cheap immersion blender, blending the soup in a blender results in a luxurious texture
I made a pot! nice soup i made mine in my pressure cooker for the first time, half hour and was ready to taste
Thanks for posting chef john! You are awesome!
This looks great. I’ll have to figure out a substitute for the olive oil and heavy cream, but I’d like to try this soup.
Jesus Christ that is some gorgeous soup! So silky and delicious-looking.
YUM, I love your soups!!
Now I know why this caught my eye: having been raised in Buffalo, and having shoveled said driveways, I think this would be perfect for days like that! Never having had had parsnip, I plan to try it this winter. Mmmm, with bluetons too. Now all we need is the Buffalo Chicken Wing soup recipe? Thanks, Chef John!
Happy new year chef john! Looking forward to try another year of your incredible recipes!
This was SO GOOD! The croutons are definitely a great touch (we also ate it with fresh, warm English muffins) I would add more cayenne though, personally 😉
I've never had parsnips before but, the soup looks delish so I'll give it a try.
This made my moth totally water! Will be making this, perfect for this awful, cold weather!
This one looks very good! I'm def. going to give this one a go... Would roasting the potato add anything ?
"Parsnip slip". Ladies and gentlemen, Chef John does it again!
Made this today and it was amazing!!!
You picked out that stray crouton crumb. Oh you!
Very interesting video i must make some very odd you left onions out, i make my parsnip soup in my pressure cooker thank you
woww look at the consistency of soup! yum
Amazing! A couple of days ago I bought parsnip for the first time. I roasted one of them with a sweet potatie and carrots and it was delicious. Now I know that I'm going to do with the other parsnip! :D
Chef......the soup looked delish!! Can't wait for you to make the croutons.
Chef, thanks. Right on with Kentucky's hit via Arctic Waves one and two. Lovely in more reasonable winter moments as well. Cheers!
I'd make this like soon! Even though it's not winter yet 😜
Bet it can be made in the Airfryer and afterwards in the soup maker! 🎉 will give it a try soon 😊
He likes The Office. CHEF JOHN IS A FAN OF THE OFFICE RED ALERT HE IS TEN TIMES COOLER THAN HE ALREADY WAS
I love parsnips in mashed potatoes. it's an easy and sneaky way to have two veggies at once. I had no idea about the tough center, though!
This is wonderful as is however, if you want a to add a note that really accentuates the earthiness and the sweetness I recommend adding half a peeled white onion studded with cloves during the simmering of the roasted vegetables and potato. Remove and discard before blending! Trust me it’s an exquisite way to elevate the flavor profile of this wonderful soup.
That office pun. Delish video as always, Chef!
Looks delicious!
I never did like parsnips but made the soup anyway.That is one damn fine soup!
This looks delicious. Chef John, I wonder if you would ever adapt some recipes from the good old eastern Europe - namely, my home country of The Czech Republic? "Svickova na Smetane" is a great one.
Bless. A video 😭. Thank you!!
Chef John, can you show us some slow cooker recipes? I have a crock pot and don't use it.
Great one chef! This was tonight's dinner. I didn't add the onion, but will try it next time!
Chef I have always loved your videos and recipes...if you are ever looking for somewhere to come for dinner please come by Alexander's Steakhouse in SOMA. We would love to style you out. Keep being awesome.
Awesome and I can't help it but I want to add a hint of mushroom too.
dwight schrute reference!! you're too cool chef john! bears, beets, battlestar galactica!
I will definitely try this! But why didn't you roast the potatoes too?
loved the dwight schrute joke
Haha Dwight :) liked that one chef.. Love your videos.
This sounds like a good excuse to try parsnips for the first time.
Chef *****, great to meet you last night -- nice to put a face to this fantastic Allrecipes video of yours we enjoyed so much last month. Cheers!
Ooooooh please could you do a celeriac soup, I know you did the puree but I would love to see your take on a soup version :)))
I loved the Dwight Schrute reference!
*sigh* watching Food Wishes in the middle of the night and getting hungry…
Love this chef john!!
This looks incredible
Oh man I love me some parsnip! Now I wish I had an immersion blender.
would feta go with this as a substitute for the blue cheese?
I made this yesterday, lovely! Thank you, chef :-)
This sounds and looks delicious - wonder if a few cooked shrimp might "meat it up" right into a main dish?
I think you might be on to something!!! Shrimp would be great in this I bet
Does it have to be the green apples? Can I use Fuji or another type of apple?
Tastes superb, thx so much ☺️
I love that he said I'm dwight schrute!