Serves 6-8

 

2 tablespoons olive oil

1 pound leeks or onions, sliced

1 clove garlic, minced

2 pounds parsnips, peeled, trimmed and cut into 1” pieces

1 medium baking potato, diced

2 apples, cored and cut into 1” pieces

8 cups homemade stock

Salt and pepper to taste

½ cup chives, minced, for garnish

 

1. In a large saucepan, heat the oil over medium heat and sauté the leeks or onions until transparent, about 5 minutes. Add garlic and sauté for another 2 minutes.

2. Add parsnips, potato and apple.  Add broth and bring to boil. Reduce heat and simmer, partially covered until vegetables are tender, 20-25 minutes.

3. Remove the soup from the heat, cool and using an immerser, blend until the mixture is smooth and silky. Season with salt and pepper.

4. Garnish: Finely chop chives.  Sprinkle on top of each soup bowl. A swizzle of cream or soy creamer adds to the presentation.

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Variations

1. Substitute sweet potatoes, acorn or butternut squash for parsnips. Follow the recipe.

2. Substitute carrots, zucchini, yellow squash, or turnips for parsnips.  Omit apple and then follow recipe.

3. Try fennel instead of garlic and onions. A lovely more milk version.