adapted from Epicurious, shared by farm member Sally O’Donnell
Creamy Apple Parsnip Soup
2 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 fine
3 medium apples, peeled, cored, and cut into 1″ pieces
1 baking potato, peeled and cut into 1″ pieces
32 ounces reduced sodium chicken stock [or vegetable stock] plus 2 cups water
1/2 cup half and half   
1/4 tsp. nutmeg
1/4 tsp. cinnamon
salt and pepper to taste
Heat butter in large pot over medium heat.  Add leeks, cook, sitrring, for about 3 minutes
Add parsnips, apples, potato, broth, and water.  Bring to a boil, reduce heat and simmer, partially covered, until vegetables are tender, about 15-20 minutes
Puree with immersion blender, or in batches in regular blender.  Stir in half and half, season, ladle, and enjoy!