4 Tablespoons BUTTER
2 pounds APPLES, cored and chopped
1 large ONION, chopped
2 pounds PARSNIPS, peeled and chopped
1 clove GARLIC, chopped
2 teaspoons GROUND CORIANDER
1 teaspoon GROUND FENNEL SEEDS
1/4 teaspoon CAYENNE PEPPER
6 cups CHICKEN STOCK (I always use the lowest fat variety available)
SALT and PEPPER to taste.
WATER (if needed to thin puree)
In a large stock pot, melt butter over medium heat.
Once butter has melted, add APPLES, ONION, PARSNIPS, GARLIC, CORIANDER, FENNEL SEEDS, and CAYENNE PEPPER. Sautee for 10 minutes or so, until items begin to soften.
Add STOCK. Bring to a boil. Reduce to simmer. Simmer for approximately 45-60 minutes, until parsnips are soft.
Remove soup from pot and pass through food mill or blender. Puree until smooth.
Return to pot. Add WATER (I added 2 cups for this batch) Season with SALT and PEPPER (to taste--didn't use any) and heat for about 10-15 minutes.