Parsnip Soup

This a light soup that is perfect for early fall. This does not freeze all that well so i reduced the recipe for four servings.

Parsnip Soup

Ingredients

5 large parsnips, pealed and chopped
2 cups of chopped leaks, the white to light green parts
2 apples pealed, pored and chopped
1 cup of chopped potatoes
2 cups chicken or veggie stock, low salt
3 cups water
1/2 cups half and half
2 table spoons unsalted butter
1/2 teaspoon cumin seeds
1/2 teaspoon celery seeds
1/8 teaspoon cayenne pepper (optional)
salt and pepper to taste

Directions

In a large soup pot over medium high heat melt butter, next add leaks and seeds, then saute for about 5 minutes. Now add parsnips, apples, potatoes, cayenne pepper, water and stock. Bring to a boil, then reduce heat and simmer for about 30 to 45 minutes or until parsnips and potatoes are soft.
Ladle soup into a blender and puree until smooth; return to pot and add half and half and salt and pepper to taste, stir until combined.

Serve with a nice baguette or cheese bread twists

Enjoy Cooking