| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Dutch |
November 19 |
1 |
servings |
INGREDIENTS
| 3 |
tb |
Unsalted butter |
| 1 1/2 |
lb |
Granny Smith apples; peeled, cored, |
|
|
; sliced |
| 1 1/2 |
lb |
Parsnips; peeled, sliced |
| 1 |
lg |
Onion; chopped |
| 1 1/2 |
ts |
Ground coriander |
| 4 |
c |
Canned chicken broth; (or more) |
|
|
Chopped fresh parsley |
|
|
Apple slices; (optional) |
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 40 minutes.
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
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