Apple and Parsnip Soup

Apple and Parsnip Soup            

yield 2 quarts



4 oz butter

2 shallots, minced

1 # parsnips, peeled and thinly sliced

4 granny smith apples, peeled and thinly sliced

1 cup vermouth, Nouilly Prat

2 cups apple cider

4 cups chicken stock

1 crushed cinnamon stick

1 cup heavy cream

salt and pepper to taste


In a large heavy bottom soup pot, melt the butter over medium heat, add shallot and sweat until translucent (approx. 4 minutes)

Add apples and parsnips and cook until tender (approx 6 minutes), stirring often, do not allow to brown.

Add vermouth, cider and cinammon stick and reduce by 70%

Add chicken stock and simmer over low heat for 20 minutes

Remove cinnamon stick, puree in blender till smooth, pass through a small hole strainer

Return to pot, add cream and bring to a boil.

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