

4 tablespoons margarine
4 Granny Smith apples, chopped
6 parsnips, peeled and chopped
1 onion, chopped
10 cups chicken broth
½ teaspoon pepper
1/8 teaspoon nutmeg
Melt margarine in a medium to large stockpot over medium-high heat.
Add apples, parsnips and onion and sauté until slightly softened – 10 to15 minutes. Add broth and bring to a boil. Reduce heat and simmer for about 30 minutes. Cool slightly and purée with immersion blender. Stir in pepper and nutmeg.
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