Apple and Parsnip Soup with Coriander

1. 1

   Melt butter in heavy large Dutch oven over medium-high heat.

2. 2

   Add apples, parsnips, onion and coriander and saute until slightly softened, about 12 minutes.

3. 3

   Add 4 cups broth and bring to boil.

4. 4

   Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.

5. 5

   Puree soup in blender in batches.

6. 6

   Return puree to saucepan.

7. 7

   Thin with more broth if desired.

8. 8

   (Can be made 1 day ahead.

9. 9

   Cover and chill.

10. 10

    Rewarm over medium heat before continuing.)

11. 11

    Season soup with salt and pepper.

12. 12

    Ladle into bowls.

13. 13

    Sprinkle with parsley; garnish with apple slices if desired and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.