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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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From Sunset reader Louise Galen, West Hollywood, CA Ingredients:
1/2 cup apple cider |
1/2 cup half-and-half |
3 cups reduced-sodium chicken broth |
5 large parsnips (1 lb.), peeled and roughly chopped |
2 leeks, white parts only, roughly chopped |
2 shallots, quartered |
3 fuji apples (1 1/2 lbs.), peeled, cored, and roughly chopped |
1/2 teaspoon kosher salt |
1/4 teaspoon white pepper |
about 1/4 cup crème fraîche |
chopped chives |
Directions:
1. Pour cider, half-and-half, and broth into a medium saucepan. Cover and bring to a boil over high heat. Add the vegetables and apples and cook, covered, until tender, about 15 minutes.
2. Purée soup with salt and pepper until very smooth, using a hand blender (or regular blender, working in batches). Serve with a swirl of crème fraîche and chives.
3. Note: Nutritional analysis is per serving.
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