Apple And Parsnip Soup With Coriander Recipe

• 3 Tbsp. Unsalted butter
• 1 1/2 lb Granny Smith apples, peeled, cored, sliced
• 1 1/2 lb Parsnips, peeled, sliced
• 1 lrg Onion, minced
• 1 1/2 tsp Grnd coriander
• 4 c. Canned chicken broth, (or possibly more) Minced fresh parsley Apple slices, (optional)

1. Heat butter in heavy large Dutch oven over medium-high heat.
2. Add in apples, parsnips, onion and coriander and saute/fry till slightly softened, about 12 min.
3. Add in 4 c. broth and bring to boil.
4. Reduce heat to medium-low, cover and simmer till apples and parsnips are tender, about 40 min.
5. Puree soup in blender in batches.
6. Return puree to saucepan.
7. Thin with more broth if you like.
8. (Can be made 1 day ahead.
9. Cover and chill.
10. Rewarm over medium heat before continuing.)
11. Season soup with salt and pepper.
12. Ladle into bowls.
13. Sprinkle with parsley; garnish with apple slices if you like and serve.
14. Serves 6.

butter, apples, onion, coriander, chicken broth

Taken from cookeatshare.com/recipes/apple-and-parsnip-soup-with-coriander-66135 (may not work)