Apple Parsnip Soup

Submitted by: Academy Canada Culinary Class - Downhome Magazine
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Difficulty: Easy
Prep Time: More than 15 Minutes
Total Time: Under an hour

2 tbsp extra virgin olive oil
4 cups parsnip, grated
2 cups onions, small dice
1/2 cup carrot, small dice
1/2 cup celery, small dice
2 tsp fresh, minced garlic
1 bay leaf
2 tsp fresh thyme, minced
3 Granny Smith apples, peeled and grated
3 L vegetable stock, hot
1/2 cup cream, hot (skim milk for reduced fat)
Salt pepper
Sweat vegetables and garlic in oil over medium heat until the onion is translucent. Add bay leaf, thyme and apples; cook for 5 minutes. Add the hot stock and simmer for 10 minutes. Puree in a blender until perfectly smooth and add the hot cream. Season to taste with salt and pepper.
Yield: 6-10 servings

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