Saturday, March 8, 2008
1 med. leek - white part only, washed and chopped
1 1/2 tbsp. olive oil
3 med. parsnips - peeled, coarsely chopped
4 1/2 cups chicken or veg broth (organic if poss.)
small bunch fresh thyme
2 gala apples (or Fuji, red)-peeled, chopped
S&P to taste
Start by sauteing the leeks in olive oil for 5 mins. on low-med.heat. DO NOT BROWN. Add parsnips and saute for additional 5-10 mins. or until they begin to soften. Add in 2 cups broth and thyme, bring to a boil. Once boiled reduce to a simmer and partially cover with lid for 25 mins. Check to ensure parsnips are cooked with a fork. Remove thyme sprigs and discard.
Blend in batches along with apples. NOTE: Don't over-fill blender with hot liquid as it will expand when blended. Puree the soup with an additional 2 1/2 cups of broth until smooth.
Taste & season with S&P.