Parsnip-Apple Soup - Rachael Ray Every Day

Parsnip-Apple Soup

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Parsnip-Apple Soup
  • 4Servings

Ingredients

  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1 pound parsnips, peeled and chopped
  • 4 cups vegetable stock
  • 1 apple--peeled, cored and chopped
  • 4 teaspoons heavy cream
  • 1 teaspoon chopped fresh rosemary

Preparation

In pot, cook onion in oil over medium, 5 minutes. Add parsnips, stock and apple; boil 15 minutes. Puree, thinning with water if needed; season. Top with cream and rosemary.