Creamy parsnip soup

(Photo credit: MarthaStewart.com)

With winter upon us, I am happy to share my favorite soup recipe, 
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.


Serves 8.