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Roasted Parsnip and Apple Soup
3½ tablespoons extra virgin olive oil, divided
2½ pounds parsnips, cut into 1-inch rounds
¼ teaspoon sea or kosher salt
2 small shallots, minced (about 1 cup)
2 medium apples, peeled and cut into 1-inch pieces
¼ cup white wine
5 cups vegetable stock, hot
1 cup reduced-fat milk
Preheat oven to 400°F.
In a mixing bowl, toss together 1½ tablespoons olive oil, parsnips, and salt. Place on a foil-lined baking tray, roast for 30 to 35 minutes, or until parsnips are tender and golden, being sure not to brown them too much.
While the parsnips are roasting, heat the remaining olive oil in a large saucepan over medium-low heat. Add the shallots and cook for about 3 minutes, or until softened and translucent. Add the apples; cover and cook until apples are softened, about 8 minutes. Stir in roasted parsnips and add wine. Raise heat to medium and reduce wine until it is almost completely evaporated. Add the stock and bring to a boil. Reduce heat and let simmer for about 5 to 8 minutes, or until all vegetables are tender.
Using the Cuisinart® Cordless Hand Blender, blend, using an up-and-down motion, until ingredients are smooth and completely combined. Be sure to keep the metal blade completely submerged while blending.
Taste and adjust seasoning accordingly.
Note: This soup is very thick, so add more stock if a thinner consistency is desired.

Servings: Makes about 10 cups

Nutritional information per serving

Calories 120 (40% from fat) • carb. 16g • pro. 2g • fat 6g • sat. fat 1g • chol. 5mg • sod. 360mg • calc. 59mg • fiber 2g

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