Parsnip Soup With Caramelized Apples

Recipe Ingredients

4 tablespoons	60ml	Unsalted butter - (1/2 stick)
3		Fuji apples - (abt 1 1/2 lbs) - peeled, cored,
		And cut into 1/2" cubes
2 cups	125g / 4.4oz	Chopped onions
1		Carrot - peeled, chopped
2 lbs	908g / 32oz	Parsnips - peeled, chopped
4 cups	948ml	Canned low-salt chicken broth
4 cups	948ml	Water
1/2 cup	118ml	Half-and-half
2 teaspoons	10ml	Fresh lemon juice
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples to small bowl; set aside for garnish.

Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; saute until onions begin to soften, about 3 minutes. Add parsnips, broth, and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly.

Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half-and-half and lemon juice. Season with salt and pepper. (Can be made 1 day ahead. Cover soup and apples separately and refrigerate. Bring soup to simmer before using.)

Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.

This recipe yields 10 to 12 servings.

Comments; Apples bring a mild sweetness to this rich soup, which can be made a day ahead.

Source:
Bon Appetit, November 2001

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