PARSNIP & APPLE SOUP
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3 medium parsnips, peeled and finely chopped
2 medium leeks, trimmed and finely chopped
¼ cup chopped shallots
¼ cup unsalted butter
3 medium Granny Smith apples, peeled, cored, and finely chopped
2 cups chicken broth
½ cup apple cider
½ cup heavy cream
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1. Sauté parsnips, leeks, and shallots in butter in a large Dutch oven, about 5 minutes. Add apples and sauté until tender, 5 to 10 more minutes. Add broth and cider. Cover and simmer 20 minutes or until vegetables are soft.
2. In a blender, purée mixture in batches and transfer back to Dutch oven. Stir in cream, salt and pepper, and heat through. Serve warm.
Servings: 4
Recipe Source: Real Food
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