adapted from Epicurious, shared by farm member Sally O’DonnellCreamy Apple Parsnip SoupIngredients2 tbsp butter
1 pound parsnips, peeled and cut into small pieces
1 large leek, white and green part only, trimmed, halved lengthwise, washed well, and chopped fine3 medium apples, peeled, cored, and cut into 1″ pieces1 baking potato, peeled and cut into 1″ pieces32 ounces reduced sodium chicken stock [or vegetable stock] plus 2 cups water1/2 cup half and half1/4 tsp. nutmeg1/4 tsp. cinnamonsalt and pepper to tasteHeat butter in large pot over medium heat. Add leeks, cook, sitrring, for about 3 minutesAdd parsnips, apples, potato, broth, and water. Bring to a boil, reduce heat and simmer, partially covered, until vegetables are tender, about 15-20 minutesPuree with immersion blender, or in batches in regular blender. Stir in half and half, season, ladle, and enjoy!