Cream of parsnip and apple

Name: Cream of parsnip and apple
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 à 8
Ingredients: 4 pommes McIntosh ou Bella Vista; 60 ml (1/4 de tasse) de beurre; 1,35 kg (3 lb) de panais, pelés et émincés; 2 oignons hachés; 2 gousses d’ail émincées; 30 ml (2 c. à soupe) de miel; 3 pommes de terre coupées en cubes; 1,5 litre (6 tasses) de bouillon de légumes; Sel et poivre au goût; Muscade moulue au goût; 250 ml (1 tasse) de crème à cuisson 15 %

Portions:

6 à 8

Preparation:

20 min.

Cooking:

30 min.

Ingredients

4 McIntosh or Bella Vista apples
60 ml (1/4 cup) butter
1.35 kg (3 lb) parsnips, peeled and thinly sliced
2 onions, chopped
2 garlic cloves, minced
30 ml (2 tablespoons) honey
3 potatoes, cubed
1.5 liters (6 cups) vegetable broth
Salt and pepper to taste
Ground nutmeg to taste
250 ml (1 cup) 15% cooking cream

Preparation

Peel and dice apples
Melt the butter in a saucepan over medium heat. Make

brown parsnips with onions and garlic for 2 to 3 minutes
Add the honey and caramelize for 2 to 3 minutes.
Add potatoes, apples, broth, seasoning and nutmeg. Bring to the boil
Cover and simmer for 30 to 40 minutes, until parsnips and potatoes are cooked.
Using a blender, purée the soup and blend in the cream.