Tart grated apple contributes a pleasing flavor and texture to this creamy parsnip soup.
2 tablespoons vegetable oil
2 tablespoons butter
2 medium onions, coarsely chopped
1 tablespoon brown sugar
6 cups chicken broth
1 pound parsnips, peeled and sliced
2 large mealy potatoes
2 tart apples, such as Granny Smith, peeled and cored
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground mace
3 tablespoons apple brandy
1/2 cup heavy cream
Salt and freshly ground white pepper
Freshly grated nutmeg
1. Heat the oil and butter in a large saucepan until the butter is melted. Add the onions and toss to coat. Sprinkle on the brown sugar. Cover the pan and cook over low heat until the onions are golden.
2. Pour in the chicken broth. Add the parsnips and potatoes. Cover the pan and simmer for 30 minutes or until tender. Meanwhile, grate the apples and place them in a bowl. Sprinkle on the lemon juice and toss to coat. Set aside.
3. Pour the parsnip mixture into the container of a blender or processor and whirl until smooth. Return to the saucepan. Stir in the apples, cinnamon, mace, and brandy. Cook for 20 minutes or until the apples release their flavor. Remove from the heat and gradually blend in the cream. Season with salt and pepper. Return to low heat and warm gently. Do not allow the soup to boil. Ladle into soup bowls and garnish with a dusting of freshly grated nutmeg.