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Ingredients
- 3 Tbsp. Unsalted butter
- 1 1/2 lb Granny Smith apples, peeled, cored, sliced
- 1 1/2 lb Parsnips, peeled, sliced
- 1 lrg Onion, minced
- 1 1/2 tsp Grnd coriander
- 4 c. Canned chicken broth, (or possibly more) Minced fresh parsley Apple slices, (optional)
Directions
- Heat butter in heavy large Dutch oven over medium-high heat. Add in apples, parsnips, onion and coriander and saute/fry till slightly softened, about 12 min. Add in 4 c. broth and bring to boil.
- Reduce heat to medium-low, cover and simmer till apples and parsnips are tender, about 40 min.
- Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if you like. (Can be made 1 day ahead. Cover and chill.
- Rewarm over medium heat before continuing.) Season soup with salt and pepper. Ladle into bowls. Sprinkle with parsley; garnish with apple slices if you like and serve.
- Serves 6.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2317g | |
| Calories 1186 | |
| Calories from Fat 341 | 29% |
| Total Fat 38.89g | 49% |
| Saturated Fat 22.72g | 91% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 1570mg | 65% |
| Potassium 3823mg | 109% |
| Total Carbs 206.51g | 55% |
| Dietary Fiber 50.2g | 167% |
| Sugars 97.13g | 65% |
| Protein 20.18g | 32% |
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