Parsnip And Apple Soup

1. 1

   Melt butter in heavy large pot over medium high heat.

2. 2

   Add leeks, parsnips, and apples.

3. 3

   Cover; cook until vegetables begin to soften, stirring often, about 20 minutes.

4. 4

   Add 4 cups water. Bring to boil.

5. 5

   Reduce heat to medium.

6. 6

   Simmer uncovered until vegetables are very tender, about 20 minutes.

7. 7

   Cool slightly. Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired.

8. 8

   Return soup to pot.

9. 9

   Season soup with sugar, salt, and pepper.

10. 10

    (Can be made 1 day ahead.

11. 11

    Cool slightly.

12. 12

    Refrigerate uncovered until cold, then cover and keep refrigerated.) Cut enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes.

13. 13

    Drain. Bring soup to simmer.

14. 14

    Ladle into bowls.

* Per serving · 4 servings · Values may vary.

No additional tips available.