Parsnip and Apple Soup
Adapted from Bristol Farms Real Food magazine.
|3 parsnips, peeled and finely chopped|
|2 leeks, trimmed and finely chopped|
|¼ cup chopped shallots|
|¼ cup (4 Tbsp) unsalted butter|
|3 Granny Smith apples, peeled, cored, and finely chopped|
|3½ cups Bowman & Landes Chicken Broth|
|1/2 cup apple cider|
|1/2 cup heavy cream|
|1/2 tsp sea salt|
|1/4 tsp freshly ground black pepper|
|2 cups Cheddar cheese, shredded|
Sauté parsnips, leeks, and shallots in butter in a large Dutch oven, about 5 minutes. Add apples and sauté until tender, 5 to 10 more minutes. Add broth and cider. Cover and simmer 20 minutes or until vegetables are soft. In a blender or food processor*, purée mixture in batches and transfer back to Dutch oven. Stir in cream, salt, and pepper and heat through (do not boil). Serve warm topped with shredded cheese.
*Note: using a blender results in a smoother soup.
Makes 6 servings
Per serving: 380 calories; 26g total fat; 14g saturated fat; 81mg cholesterol; 462mg sodium; 26g total carbohydrates; 14g protein;