Parsnip And Apple Soup

• 1/2 cup apple cider
• 1/2 cup half-and-half
• 3 cups reduced-sodium chicken broth
• 5 large parsnips (1 lb.), peeled and roughly chopped
• 2 leeks, white parts only, roughly chopped
• 2 shallots, quartered
• 3 Fuji apples (1 1/2 lbs.), peeled, cored, and roughly chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon white pepper
• About 1/4 cup creme fraiche
• Chopped chives

1. Pour cider, half-and-half, and broth into a medium saucepan. Cover and bring to a boil over high heat. Add the vegetables and apples and cook, covered, until tender, about 15 minutes.
2. Puree soup with salt and pepper until very smooth, using a hand blender (or regular blender, working in batches). Serve with a swirl of creme fraiche and chives.
3. Note: Nutritional analysis is per serving.

apple cider, chicken broth, parsnips, leeks, shallots, apples, kosher salt, white pepper, crueme fraueeche, chives

Taken from www.myrecipes.com/recipe/parsnip-apple-soup-0 (may not work)