This comforting fall soup has a velvety, creamy texture without adding heavy cream thanks to the addition of a potato.  Parsnips and apples complement each other naturally and the apple cider adds a hint of sweetness. 

Makes 10 cups

Ingredients:

• 4 Tbsp. butter 
• 1 large, sweet onion, chopped 
• 2 lbs. parsnips, peeled and cut into 3/4-inch slices
• 1 all-purpose potato, peeled and cut into 1-inch chunks
• 3 cloves garlic, minced
• 6 cups low sodium chicken broth, divided
• 1 tsp. Italian herb seasoning
• 1 tsp. salt and pepper to taste
• 1 ½ cup apple cider
• 1 diced apple for garnish

Directions:

1. Place the butter and diced onions in a large pot and gently sauté on medium heat for 10 minutes until onions are softened and golden.  Stir occasionally.
2. Turn up the heat to medium-high and add the parsnips and potato. Cook for 3 minutes, stirring regularly, until the onions, parsnips and potatoes are slightly tinged with brown.

3. Turn down the heat, add the garlic and cook 1 more minute, stirring occasionally.
4. Add 4 cups chicken broth or enough to cover vegetables, Italian herb seasoning and salt.  On medium high heat, bring to a boil.  Reduce heat to simmer, cover and simmer for 30 minutes until the parsnip pieces are tender.
5. Pour soup through a strainer, reserving liquid and place solids in a food processor fitted with a steel blade.  Add 1 cup of reserved liquid.  Process until completely smooth. PLEASE TAKE CARE AS THE SOUP WILL BE VERY HOT!
6. Return the pureed soup to the pan, add the rest of reserved liquid, remaining 2 cups chicken broth and apple cider.   Whisk to combine well and warm on medium heat.  Serve garnished with chopped apple.

Tips:

• How to Select Parsnips:  Choose firm white parsnips. Limp or yellow and dry are not fresh. Choose small, medium, or large ones, but avoid the overly large parsnips which tend to have a woody core.
• How to Store: Refrigerate parsnips in a tightly sealed plastic bag.
• For a Vegan or Vegetarian Option: substitute olive oil for butter and low sodium vegetable broth for chicken broth.
• Note, this soup thickens with standing. If you prefer a thinner soup, add more broth or cider and thin it to the consistency you prefer.