Winter Parsnip and Apple Soup

Chef George S.'s Note:

Parsnips are often overlooked, but yummy winter vegetable. This soup can be made with spices like cardamon or curry, or herbs like marjoram or tarragon. Make it vegan with vegetable broth instead of chicken. This can be garnished with yogurt or sour cream and fresh herbs if desired. Serve with a green salad and garlic bread.

• Total Time: 1 hrs
• Prep Time: 15 mins
• Cook Time: 45 mins

Ingredients:

Servings: 4

• 1 tablespoon olive oil
• 1 yellow onion, small, finely chopped
• 1 garlic clove, pressed or chopped very fine
• 4 parsnips, small, finely chopped
• 2 granny smith apples, cored, peeled and finely chopped
• 2 (14 ounce) cans chicken broth (or 1 quart chicken stock)
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper
• 2 tablespoons fresh herbs

Directions:

1. In a 2 quart pan, saute onions and garlic in olive oil over medium low heat for about 7 minutes until soft and translucent. Do not brown.
2. Add chicken stock, increase heat and bring to a boil.
3. Add apples and parsnips, bring to a boil again and reduce heat. Simmer for 45 minutes to an hour, covered, until parsnips and apple are very soft.
4. With a stick blender of food processor, process until smooth. Taste for salt.
5. Add herbs or spices and taste. Simmer gently for another 5 minutes.