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300 Sensational Soups
by Carla Snyder & Meredith Deeds

Parsnips and tart apple make a surprisingly good team in this fresh from the orchard soup that tastes great hot or cold.
Serves 6


• 1/4 cup unsalted butter 1 onion, sliced 1/2 tsp salt
• 1 Ib parsnips, sliced 1 Ib sweet-tart apples (such as Braeburn, Mutsu or Crispin), peeled and diced
• 1 baking potato, peeled and diced
• 2 cups unsweetened apple cider or apple juice
• 2 cups chicken stock
• 1/2 cup whipping (35%) cream
• 2 tsp cider vinegar
• 1 tsp minced fresh thyme
• Freshly ground black pepper Sprigs of fresh thyme (optional)


In a large pot, melt butter over medium heat. Add onion and saute until softened, about 6 minutes. Add salt and saute for 1 minute. Add parsnips and apples; saute for about 3 minutes to warm them up. Add potato, cider and stock; bring to a boil. Reduce heat and simmer until parsnips and potato are tender, about 20 minutes.

2. Using an immersion blender, or in a food processor or blender in batches, puree soup until smooth. Return to the pot, if necessary, and stir in cream, vinegar and thyme. Reheat over medium heat, stirring often. Season with salt and pepper to taste.

3. Ladle into heated bowls and garnish with thyme sprigs, if desired.

If you want to serve this soup cold, transfer it to a bowl, cover and refrigerate for 3 hours. Serve in chilled bowls.
If serving the soup chilled, it may be necessary to thin it with a little extra chicken stock to achieve the desired texture.


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