|Apple Parsnip Soup|
Parsnips: One of my favorite roots. In this delicious soup, not only does the parsnip not get discarded after cooking, it is indeed the co-star of the show, all the way up there with the apple: What a match! Short, sweet and dazzling ingredient list. Sage and apples: A real celebration of winter flavors, and a perfect showcase for Cooking with fruit. It is naturally low-carb and gluten-free.
1/3-cup olive oil
Heat the oil in a wide heavy pot. In a food processor, coarsely chop the onion and celery. Add to the pot and sauté until translucent. Add the curry, lemongrass and turmeric, and cook 1-2 more minutes. Add all remaining ingredients and bring to a boil. Reduce to medium and cook about 30 minutes. Cream the soup with an immersion blender. Adjust the texture and seasonings. Serve hot.
Recipe: Kosher, parve, soup
This soup is Passover friendly: substitute hot pepper for curry