Apple and Parsnip Soup
This soup is a holiday gift for your taste buds. Warm, rich and savory/sweet as well as a snap to make.
3 tablespoons unsalted butter
11/2 lbs Granny Smith apples, peeled, cored and sliced
11/2 lbs parsnips, peeled and sliced
1 large onion chopped
11/2 teaspoons ground coriander
4 cups organic chicken or vegetable broth (more if needed)
Chopped fresh parsley and apple slices for garnish.
Directions: Melt butter in a stockpot or Dutch oven over medium-high heat. Add apples, parsnips, onions and coriander and sauté until slighting softened, about 12 minutes. Add broth and bring to a boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
Puree soup in a blender in batches. Return puree to sauce pan. Thin with more broth, if desired. Season with salt and pepper. Sprinkle with parsley and garish with apple slices, if desired.