Parsnip And Apple Soup

Name: Parsnip And Apple Soup
Ingredients: 3 tbsp. Butter; 3 large leeks, white and pale green parts finely chopped, dark green parts reserved; 5 parsnips (about 1-1/2 lbs), peeled, cut into 1/2 inch pieces; 2 medium Gala or Fuji apples (about 13 ounces total), peeled and cored, cut into 1/2-inch pieces; 4 cups (or more) water; 1-1/2 cups whole milk; Large pinch of sugar

7 ingredients

14 steps

Ingredients

3 tbsp. Butter
3 large leeks, white and pale green parts finely chopped, dark green parts reserved
5 parsnips (about 1-1/2 lbs), peeled, cut into 1/2 inch pieces
2 medium Gala or Fuji apples (about 13 ounces total), peeled and cored, cut into 1/2-inch pieces
4 cups (or more) water
1-1/2 cups whole milk
Large pinch of sugar

Directions

1

Melt butter in heavy large pot over medium high heat.
2

Add leeks, parsnips, and apples.
3

Cover; cook until vegetables begin to soften, stirring often, about 20 minutes.
4

Add 4 cups water. Bring to boil.
5

Reduce heat to medium.
6

Simmer uncovered until vegetables are very tender, about 20 minutes.
7

Cool slightly. Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired.
8

Return soup to pot.
9

Season soup with sugar, salt, and pepper.
10

(Can be made 1 day ahead.
11

Cool slightly.
12

Refrigerate uncovered until cold, then cover and keep refrigerated.) Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes.
13

Drain. Bring soup to simmer.
14

Ladle into bowls.