Parsnip apple soup

If you’re a parsnip novice, this is a good break-in recipe that exploits their inherent sweetness.

Parsnip apple soup

From “The Cafe Brenda Cookbook” by Brenda Langton

Ingredients

2 tablespoons butter

2 medium onions, chopped

3 cloves garlic, chopped

3 cups peeled, chopped parsnips

1 large tart apple chopped, about 2 cups

4½ cups broth

¼ teaspoon white pepper

½ cup half and half

Method

Melt butter in a large saucepan. Saute onions until nearly translucent. Stir in garlic. Cook for another minute. Add parsnip and apple, cook for another 5 minutes. Add broth. Simmer, covered, over low heat for about 30 minutes until vegetables are tender. Add pepper and salt to taste. Whisk in half and half. Transfer to food processor and puree until smooth, or use a stick blender. Serves 6.