Parsnip Cream Soup With Caramelized Apples And Parmesan Crackers - cooking recipe

Ingredients

1.5 oz Parmesan cheese, grated
6 sprigs thyme
8 oz frozen puff pastry, thawed
1 None egg yolk
4 tbsp oil
5 None shallots, peeled and finely chopped
2 1/4 lbs parsnips, peeled and chopped coarsely, 1 finely diced and reserved
1/4 lb potatoes, peeled and cut into small pieces
5 1/4 cups vegetable stock
1 cup heavy cream
None Pinch grated nutmeg
1 None red apple, finely diced
1 tbsp lemon juice
2 tsp sugar

Preparation

Preheat the oven to 400\u00b0F. To make the crackers, mix the Parmesan cheese and the thyme. Divide the puff pastry into 3 and roll each piece out to about 12 inches long. Cut each piece lengthwise into 4 strips about 3/4 inch wide. Coat each piece with egg yolk and sprinkle them with cheese and thyme. Place the strips on a parchment paper-lined baking sheet and bake for 12-15 min. Cool on a wire rack.
To make the soup, heat 3 tbsp of oil in a large saucepan. Saute the shallots with the coarsely chopped parsnips and potatoes for about 5 mins over a medium heat. Add the vegetable stock, bring to a boil, cover and simmer for 20 mins, until the vegetables are soft. Puree the soup with a hand blender. Stir in the cream and nutmeg and season to taste.
Mix the diced apples with lemon juice. Heat 1 tbsp of oil in a pan and add the finely diced parsnip and apples. Cook for 3 mins, sprinkle with sugar, stir and saute for another 2 mins, until the sugar caramelizes slightly. Serve the soup in deep bowls sprinkled with parsnip and apple cubes. Serve the crackers on the side.