Parsnip Soup

Ingredients

• 2 tablespoons butter
• 1-1/2 cup chopped onion
• 1/4 cup chopped shallot
• 1 celery stalk, chopped, leaves saved for garnish
• 1 medium yellow potato, peeled and chopped
• 2 pounds parsnips, chopped (about 5 cups)
• Salt and freshly ground black pepper
• 1 teaspoon ground cumin, to taste
• 3 to 4 cups vegetable or chicken stock, or more needed as garnish
• 1 to 2 tablespoons fresh lime juice, to taste
• Chopped apple for garnish

Steps

1. In a large, heavy soup pot, melt the butter over medium heat and sauté the onions, shallot celery, potato and parsnips until softened and translucent.

2. Season with salt and pepper. Stir in the cumin and enough of the stock to cover the vegetables by about 1 inch. Simmer until the vegetables are very, very soft.

3. Blend and season to taste with the lime juice, salt and pepper, and cumin.

4. Serve garnished with the chopped celery leaves and apple.