- 2 Tbsp. Butter
- 1 Cup Onions-diced
- 1/2 Cup Celery-diced
- 1 1/2 Cup Parsnips-peeled, diced 1/2-inch
- 1/2 Cup Apple-peeled, cored, diced 1/2-inch
- 3 Cups Chicken or Vegetable Broth
- To Taste Salt and Black Pepper
In soup pot over medium high heat, add butter, onions, and celery. Cook for
about 2 minutes until softened and sweet smelling. Add the parsnips and apples,
cook for 2 minutes.Add the chicken broth. Cover and bring to a boil, and
simmer for about 20 minutes until all ingredients are tender.
Transfer soup to blender or use a hand blender to purée soup to desired
consistency. If soup is too thick, add more broth, or water to adjust. If too thin,
simmer for a few more minutes to thicken. Season to taste with salt and pepper
and serve hot. Enjoy!