1. In a large stock pot, place the parsnips, apple cider and vegetable stock. Bring to boil over medium-high heat. Reduce heat to medim, simmer uncovered 20 minutes or until the parsnips are fork-tender. 2. In a saute pan, melt the butter over low heat. Add the chopped Granny Smith apples; cooking 5 minutes. Add the cognac if using, cook another 12-15 minutes or until the apples are lighty browned and tender; stirring occasionally. 3. Transfer the apple mixture to the pot with the parsnips. Add in the milk, salt, and white pepper. Using an immersion blender, blend until smooth. 4. Cook soup, without burning, until heated through completely. 5. Garnish with the lemon thyme. ---------------------------------------------------------------------------
Nutrition
Ingredients
