| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Dutch | November 19 | 1 | Servings |
INGREDIENTS
| 3 | T | Unsalted butter |
| 1 1/2 | lb | Granny Smith apples, peeled |
| cored | ||
| sliced | ||
| 1 1/2 | lb | Parsnips, peeled sliced |
| 1 | Onion, chopped | |
| 1 1/2 | t | Ground coriander |
| 4 | c | Canned chicken broth, or |
| more | ||
| Chopped fresh parsley | ||
| Apple slices, optional | ||
| minutes. |
INSTRUCTIONS
Melt butter in heavy large Dutch oven over medium-high heat. Add apples, parsnips, onion and coriander and saute until slightly softened, about 12 minutes. Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about Puree soup in blender in batches. Return puree to saucepan. Thin with more broth if desired. (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 desired and serve. Serves 6. Bon Appetit November 1993 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 1378
Calories From Fat: 382
Total Fat: 43.2g
Cholesterol: 91.6mg
Sodium: 3023.5mg
Potassium: 4338.2mg
Carbohydrates: 230.7g
Fiber: 41.6g
Sugar: 123.8g
Protein: 32.3g