Apple Parsnip Soup

Parsnip soup? Are parsnips not a little bitter you say? Well with the sweetness of an apple and the warmth of some spices you can nicely round out the parsnips’ mild abrasiveness. Add some body to the soup with potatoes and some cream.

Apple Parsnip Soup

4 tablespoon butter

1 large sweet onion, finely chopped

1 large potato, peeled and chopped

2 medium apples, peeled, cored, and chopped

1 pound parsnips (4 medium), peeled and chopped

4 cups chicken broth

1/8 teaspoon allspice

1/8 teaspoon nutmeg

1/2 cup cream or half-and-half

salt and pepper, to taste

Melt butter in a large saucepan over medium-low heat. Add onions and saute until softened but not browned, about 8 minutes.

Add potato, apples and parsnips; stir in chicken broth and spices. Increase heat to bring soup to a boil, then reduce back to medium low and simmer, covered, until vegetables and apples are very soft, about 30 minutes.

In a blender or food processor puree in batches.  Returned puree back to saucepan and stir in cream or half-and-half and season well with salt and pepper.

Serve in warm bowls.

Makes 4 meal-sized servings; 6-8 starter sized servings