Parsnip Soup with Caramelized Apples
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
10-12 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
4 tablespoons (1/2 stick) unsalted butter 3 Fuji apples (about 1-1/2 pounds), peeled, cored, cut into 1/2-inch cubes 2 cups chopped onions
1 carrot, peeled, chopped 2 pounds parsnips, peeled, chopped 4 cups canned low-salt chicken broth
4 cups water 1/2 cup half and half 2 teaspoons fresh lemon juice



1 Melt 2 tablespoons butter in heavy large pot over medium-high heat. Add apples and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of apples ot small bowl; set aside for garnish. Add remaining 2 tablespoons butter to apples in pot. Add onions and carrot; saute until onions begin to soften, about 3 minutes. Add parsnips, broth and water. Bring to boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Cool slightly. Puree soup in 3 batches in blender until smooth. Return soup to pot. Stir in half and half and lemon juice. Season with salt and pepper.
2 Rewarm reserved apples in small skillet over medium heat. Divide soup among 10 to 12 bowls. Top with apples.

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