adapted from Martha Stewart's Everyday Food, 2005:
Creamy parsnip soup
- 2 tablespoons butter
- 1 pound leeks -- sliced
- 1 pound parsnips -- trimmed, peeled, and cut crosswise into 1-inch pieces
- 2 apples -- peeled, cored, and cut into 1-inch pieces
- 1/2 pound baking potato -- peeled and cut into 1-inch pieces
- 14 fluid ounces chicken broth
- 4 cups water
- salt and pepper
To prepare leeks: Trim and discard root ends and dark-green parts. Halve lengthwise; thinly slice crosswise. Wash in several changes of cold water until all grit is removed.
Heat butter in a large pot over medium heat. Add leeks. Cook, stirring, 5 minutes.
Add parsnips, apples, potato, broth, and water. Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 20 to 25 minutes.
Use a hand blender or, working in batches, purée soup in blender until smooth. Season with salt & pepper.