Parsnip and Apple Soup

By á-7592

Ingredients

• For the topping:
• Parsnip and Apple Soup
• Serves 8-10
• 4 T unsalted butter
• 2 large onions, sliced
• 1 chopped garlic clove
• 2 large parsnips, scrubbed and cubed
• 2 apples, peeled, cored, and cubed
• 2 t curry powder
• 6 1/4 c chicken or vegetable stock
• 1 1/4 c cream
• Salt and ground black pepper, to taste
• 2 T unsalted butter
• 1 c chopped pecans
• 2/3 c. sour cream

Preparation

Step 1

Heat the butter in a large pan and saute the onions and garlic on moderate heat.
Stir in the parsnips and apples. Saute for 3 minutes, stirring occasionally.
Add curry powder, stir to mix, and cook for 1 minute more.
Pour in the stock, bring to a boil, cover and simmer for 20 minutes.
Remove from heat, and cool slightly.
Pour into a food processor and process until smooth.
Return soup to pan, stir in cream and seasoning, heating gently.
To make the topping, heat the butter in a pan and saute the pecans over moderate heat for 5 minutes.

Serve the soup in bowls topped with a bit of sour cream and sprinkled with the sautéed pecans.