Recipe By Chef Jim Coleman

You might not think apples and cider make a soup, but with the addition of some spices the apples take on a savory complexity. To lower the fat, replace the cream with undiluted evaporated skim milk.

Serves 6

Ingredients

• 1 tablespoon butter
• 1 pound parsnips, thinly sliced
• 1 pound apples, peeled/cored/sliced
• 1 leek ( white and late green part only ) cleaned, cut in half lengthwise, and finely chopped
• 1 chopped onion
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cardamom seeds
• 1 large crushed garlic clove
• 2-½ to 3 cups chicken broth
• 1 cup apple cider or juice
• ½ cup cream
• Salt and pepper
• chopped chives

Directions

1. Melt the butter in a large saucepan over medium heat and add the parsnips, apples, leeks and onions.

2. Sauté for 2 to 3 minutes. Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.

3. Add the stock. Cover and simmer gently for 20 to 30 minutes, or until the parsnips are quite soft.

4. Puree in a blender or food processor. Strain, and if too thick, dilute with a little stock or water. Add the cream and bring to a simmer and serve.

5. Serve garnished with chopped chives.