This is a delicate winter soup that can be served plain or made a little richer with cream. We have found that parsnips and oranges also make a good combination. For this variation, omit the apple and add about 3 tablespoons orange juice concentrate to the soup stock.
SERVES 4 to 6.
INGREDIENTS
- 2 tablespoons butter or vegetable oil
- 2 medium onions, chopped
- 3 cloves garlic, chopped
- 3 cups peeled and chopped parsnips
- 1 large tart apple, chopped (2 cups)
- 4 1/2 cups Vegetable Stock
- salt and white pepper to taste
- 1/2 to 1 cup half and half or soy milk (optional)
INSTRUCTIONS
- Sauté onions and garlic in butter or oil for 3 to 5 minutes in soup pot. Add parsnips and apple, and sauté for an additional 5 minutes. Add soup stock. Simmer, covered, over low heat for approximately 30 minutes.
- Blend until creamy in a blender. Add salt and pepper to taste. Whisk in some half and half, or soy milk if desired, and reheat if necessary.
