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;

Allergy Warning: Contains Milk

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