Grilled Cheddar-Apple Sandwiches with Creamy Parsnip Soup

March 2010
Grilled Cheddar-Apple Sandwiches with Creamy Parsnip Soup

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Makes: 4 servings

Prep: 10 mins

Cook: 25 mins

  • 5 tablespoons butter
  • 1 onion, chopped
  • 1 pound parsnips, peeled and cut into 1/2-inch pieces
  • 4 ribs celery, trimmed and sliced crosswise, plus leaves for sprinkling
  • 2 cloves garlic, thinly sliced
  • 4 cups chicken broth
  • Salt and pepper
  • 8 ounces cheddar cheese, thinly sliced
  • 1 granny smith apple, cored and thinly sliced
  • 8 slices bread
  1. In a large dutch oven, melt 3 tablespoons butter over medium-high heat. Add the onion and cook, stirring, until softened, about 5 minutes. Add the parsnips, celery and garlic and cook, stirring, until the parsnips are lightly browned, 6 to 8 minutes. Add the chicken broth and bring to a boil; lower the heat and simmer until the vegetables are tender, 8 to 10 minutes. Using a blender, puree the mixture, gradually adding up to 1 cup water to reach the desired consistency; season with salt and pepper and sprinkle with the celery leaves. 2. Meanwhile, divide the cheese and apple slices among 4 bread slices, then top with the remaining 4 bread slices. In a large skillet, melt the remaining 2 tablespoons butter over medium heat; add the sandwiches and cook, turning once, until golden-brown, about 5 minutes. Serve with the soup.
  • Add crunch to your soup by stirring in a finely chopped apple.
  • Use an immersion blender for your soup and a panini press for your sandwiches.
  • Swap in honey, peanut butter and cooked bacon strips for the cheese.