Parsnip and Apple Cider Soup

Apple and Parsnip Soup             

½  # butter
1 large Spanish onion, diced
2 large shallots, minced
2 # parsnips, peeled and thinly sliced
8 granny smith apples, peeled and thinly sliced
3 cups white wine
3 cups apple cider
1 quart vegetable stock
bouquet garni of 2 crushed cinnamon sticks, 5 allspice berries, 5 whole cloves tied in cheese cloth
2 cups heavy cream
salt and pepper to taste

In a large heavy bottom soup pot, melt the butter over medium heat, add onion and 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 wine, cider and bouquet garni and reduce by 70%
Add stock and simmer over low heat for 30 minutes
Remove bouquet garni, puree in blender till smooth, pass through a small hole china cap, add cream and adjust seasoning.


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