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| yields 3 qt. Ingredients 3 oz. Butter 11 oz. Onions, sliced thin 1 lb. Parsnips, peeled, large dice 1 lb. Cooking apples, peeled, cored, cut in large dice 3 qt. Chicken stock to taste Salt to taste White pepper 1 pt. Heavy cream 6 oz. Calvados Procedure 1. Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting them brown. 2. Add the parsnips and apples, stirring to mix. 3. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes. 4. Puree wth a hand blender and strain. 5. Pour into a clean sauce pot and bring to a boil. 6. If the soup is too thick add a little stock. Season to taste with salt and white pepper. 7. Whip the cream until lightly thickened but not stiff. Do not over whip. Mix the Calvados into the cream. This further mixing should thicken the cream that it holds soft peaks. 8. At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately. Serves approximately: 20, 5 ounce servings | ||||||||||
| (Updated: 01 Feb 2006) | ||||||||||
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