Parsnip and Apple Soup

• 1 lb parsnip
• 1 large cooking apple
• 2 tablespoons butter
• 3 cups chicken stock
• 4 fresh sage leaves or 14 teaspoon dried sage
• 2 whole cloves
• 1 cup light cream
• salt & pepper

1. Peel and coarsely chop parsnips and apple.
2. In a large saucepan melt butter.
3. Add parsnips and apple, and cook covered for 10 minutes, stirring occasionally.
4. Add stock, sage and cloves.
5. Bring to a boil.
6. Reduce heat, cover and simmer for 30 minutes or until parsnips are soft.
7. Remove the sage and cloves.
8. Transfer the parsnip and apple mixture to a food processor or blender (I use an immersion blender) and puree till smooth.
9. Return to saucepan, stir in cream and season to taste with salt & pepper.
10. Reheat but do not allow to boil.
11. Serve hot.
12. Garnish with fresh sage and croutons.

parsnip, cooking apple, butter, chicken stock, sage, cloves, light cream, salt

Taken from www.food.com/recipe/parsnip-and-apple-soup-182462 (may not work)