Makes approx 9 cups
- 1 package (32-ounces) chicken broth
- 2 cups water
- 1 tbsp olive oil
- 2 large shallots, finely chopped (1/2 cup)
- 1 stalk celery, finely chopped
- 2 lbs. (4 to 6 medium) McIntosh or Braeburn apples, peeled, cored, and chopped
- 1 lbs. parsnips, peeled and chopped
- ¼ tsp. dried thyme
- ½ tsp. salt
- ¼ tsp. ground black pepper
- Roasted, hulled pumpkin seeds, for garnish
- In covered 2-quart saucepan, heat chicken broth and water to boiling over high heat.
- Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat.
- Add shallots and celery, and cook about 5 minutes or until softened and lightly browned.
- Add apples, parsnips, thyme, salt, and ground black pepper, and cook 1 minute.
- Add hot broth mixture to saucepot; cover and heat to boiling over high heat.
- Reduce heat to low and simmer, covered, 6 to 7 minutes or until parsnips are very tender.
- Spoon one-third of apple mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth.
- Pour puree into bowl. Repeat with remaining mixture. Return to saucepot to reheat.
- Garnish with pumpkin seeds to serve.
Gooseberries Fresh Food Market