APPLE AND PARSNIP SOUP

Ingredients

• 1/4 cup salted butter
• 4 cups sliced parsnips
• 3 cups sliced peeled apples
• 1 cup chopped onion
• 4 cups chicken broth
• 1/2 tsp granulated sugar
• 1/2 tsp salt
• 1/8 tsp nutmeg
• 1 1/2 cups light cream (10%)

Directions

1. Melt butter in a Dutch oven over medium heat. Add parsnips, apples and onion; sauté for 5 minutes. Stir in broth, sugar, salt and nutmeg. Bring to a boil, stirring occasionally. Reduce heat and simmer, covered, until parsnips and apples are tender, about 30 minutes.
2. Purée mixture in batches in a blender, filling blender no more than half full for each batch. May be prepared to this point and refrigerated for up to 24 hours.
3. Reheat over low heat before proceeding. Stir in cream. Cook over low heat, stirring frequently, until heated through. Do not boil.