Parsnip Cream Soup With Caramelized Apples And Parmesan Crackers

• 1.5 oz Parmesan cheese, grated
• 6 sprigs thyme
• 8 oz frozen puff pastry, thawed
• 1 None egg yolk
• 4 tbsp oil
• 5 None shallots, peeled and finely chopped
• 2 1/4 lbs parsnips, peeled and chopped coarsely, 1 finely diced and reserved
• 1/4 lb potatoes, peeled and cut into small pieces
• 5 1/4 cups vegetable stock
• 1 cup heavy cream
• None Pinch grated nutmeg
• 1 None red apple, finely diced
• 1 tbsp lemon juice
• 2 tsp sugar

1. Preheat the oven to 400u0b0F. To make the crackers, mix the Parmesan cheese and the thyme. Divide the puff pastry into 3 and roll each piece out to about 12 inches long. Cut each piece lengthwise into 4 strips about 3/4 inch wide. Coat each piece with egg yolk and sprinkle them with cheese and thyme. Place the strips on a parchment paper-lined baking sheet and bake for 12-15 min. Cool on a wire rack.
2. To make the soup, heat 3 tbsp of oil in a large saucepan. Saute the shallots with the coarsely chopped parsnips and potatoes for about 5 mins over a medium heat. Add the vegetable stock, bring to a boil, cover and simmer for 20 mins, until the vegetables are soft. Puree the soup with a hand blender. Stir in the cream and nutmeg and season to taste.
3. Mix the diced apples with lemon juice. Heat 1 tbsp of oil in a pan and add the finely diced parsnip and apples. Cook for 3 mins, sprinkle with sugar, stir and saute for another 2 mins, until the sugar caramelizes slightly. Serve the soup in deep bowls sprinkled with parsnip and apple cubes. Serve the crackers on the side.

parmesan cheese, thyme, pastry, egg yolk, oil, shallots, parsnips, potatoes, vegetable stock, heavy cream, nutmeg, red apple, lemon juice, sugar

Taken from recipes-plus.com/api/v2.0/recipes/16996 (may not work)