Bon Appetit/March 2003

Parsnip and Apple Soup
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
6 N/A N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
3 tablespoons butter 3 large leek; white and pale green parts finely chopped, dark green parts reserved 5 large parsnips (about 1-1/2 pounds), peeled, cut into 1/2-inch pieces
2 medium Gala or Fuji apples (about 13 ounces total), peeled, cored, cut into 1/2-inch pieces 4 cups (or more) water 1-1/2 cups whole milk
large pinch of sugar



1 Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to boil. Reduce heat to medium. Simmer uncovered until vegetables are very tender, about 20 minutes. Cool slightly.
2 Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper.
3 Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucpean of boiling water until tender, about 10 minutes. Drain.
4 Bring soup to simmer. Ladle into bowls. Garnish with leek stips and serve.

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