Irish Apple and Parsnip Soup

Contributed by: Theresa House

Ingredients
1-1/2 pounds parsnips
1 large apple, such as Granny Smith
2 tablespoons butter
4 cups chicken or vegetable stock
4 fresh sage leaves, or 1/2 teaspoon dried
3 cloves
1/2 cup light cream
1/4 cup parsley, chopped

Directions
Cut parsnips in 1 inch chunks. Core apple and cut in 1 inch pieces. Set aside.
Melt butter in large stockpot. When melted, put in parsnip and apples.
Cover and cook over medium-low heat until apple just begins to soften, about 10 to 12 minutes.Add the stock, sage and clove.
Simmer over medium-low heat until parsnips soften. The apple will be very soft by now.
Remove from heat and let cool slightly. Remove and discard cloves and sage leaves if
using fresh sage.
Pour into a food processor fitted with metal blade, and process until smooth.
Return to pot, and bring back to full heat.
When ready to serve, stir in the cream and garnish with chopped parsley.
(* I haven’t tried this, but I’m sure if you want to lower the fat content, whole or 2% milk would work in place on the cream.)