Parsnip Apple Soup

Ingredients:
    2 tablespoons vegetable oil
    3 cups        onion, yellow (diced, medium-sized )
1 1/2 pounds      parsnip (peeled and diced)
    2 cups        apple (peeled and diced)
    2 teaspoons   coriander, ground (ground)
                  salt (to taste)
    4 cups        stock, vegetable
    1 cup         heavy cream (or milk)
  1/2 cup         parsley, fresh (minced)
                  black pepper, ground (to taste)
    4 ounces      cheese, goat (optional)

Instructions:
Heat a stockpot over medium-high heat and sauté the onion in the oil for 5
minutes. Add the parsnips and apples and sauté another 6-8 minutes,
stirring occasionally. Add the coriander, a pinch of salt and the broth and
bring to a boil. Reduce heat to a simmer and cook for 10-15 minutes until
parsnips are soft. Remove from heat and add the cream or milk, parsley and
a pinch each of salt and pepper. Use a food processor or blender to puree
the soup (in small batches if necessary). Season with salt and pepper and
serve warm with a small dollop of chèvre on top.


Description:
Serve this soup with rustic bread as a delicious prelude to any fall meal, particularly turkey or earthy grain based dishes, such as wheat berry or kamut salads.


Notes:
Posted with permission from StrongerTogether.coop. Find more recipes and information about your food and where it comes from at www.strongertogether.coop.