Apple & Parsnip Soup

I like this soup to be a smooth as humanly possible, but you Don’t have to take the extra step of pushing this soup through a fine strainer. Trust me when I say that it’s worth the extra effort though. It turns it from something already delicious, to velvety, silky, awesomeness. I have also opted to garnish with blue cheese since it pairs so well with apple. However, if that’s not your thing, bacon, candied apples, pine nuts, or even a dollop of creme fresh would work just as well.

Rough chop apples & parsnips, drizzle in oil, season with salt & pepper, and roast on a sheet pan for 45 minutes at 350. In a large soup pot, saute onions and celery in butter until soft and then add Dijon, salt & pepper. Deglaze pot with white wine, add roasted apples & parsnips and then add all remaining ingredients except the cream. Bring to a gentle boil for 30 minuets. Puree soup in a food processor (or use a potato masher) and then strain through a fine sieve. Return to heat, add cream and cook for 5 minutes. Garnish and serve with bread or spinach salad.

Prep Time: 50 minutes

Cook time: 35 minutes

Total time: 1 hours 25 minutes

Yield: 4 to 6 servings