Parsnip apple soup

Did you know?
Parsnips are low in calories and high in fibre, nutritious starchy food. A half cup serving provides only 60 calories and are a useful source of vitamin C, folate and potassium. Because parsnips are too fibrous they cannot be eaten raw, but because of their sweet, nutty flavour they go well with other vegetables in soups and stews.

Here's a delicious Parsnip soup made with granny smith apples.

Ingredients:
4 cups parsnips peeled and cubed
2 cups apple cider
1 1/2 cups fresh vegetable stock
1/4 cup butter
2 granny smith apples, peeled, seeded, and coarsely chopped
1 tablespoon cognac (optional)
2 cups whole milk
salt ( to taste)
1/8 teaspoon white pepper
1 tablespoon fresh lemon thyme, minced

Method:
In a large stock pot, place the parsnips, apple cider and vegetable stock. Bring to boil over medium-high heat. Reduce heat to medim, simmer uncovered 20 minutes or until the parsnips are fork-tender.
In a saute pan, melt the butter over low heat. Add the chopped Granny Smith apples. Cooking 5 minutes. Add the cognac if using, cook another 12-15 minutes or until the apples are lighty browned and tender; stirring occasionally.
Transfer the apple mixture to the pot with the parsnips. Add in the milk, salt, and white pepper. Using a blender, blend until smooth.
Cook soup, without burning, until heated through completely.
Garnish with the lemon thyme.

Enjoy this recipe!