Adapted from Bon Appétit
3 tablespoons butter
1 1/2 lbs cooking apples, peeled, chopped
1 1/2 pounds parsnips, peeled, sliced
1 large onion, chopped
1 1/2 teaspoons ground coriander
4 cups chicken or vegetable broth
1 teaspoon lemon juice
Chopped fresh parsley
- Melt butter in heavy large soup pot over medium-high heat. Add apples, parsnips, onion and coriander and sauté until slightly softened, about 12 minutes.
- Add 4 cups broth and bring to boil. Reduce heat to medium-low, cover and simmer until apples and parsnips are tender, about 40 minutes.
- Puree soup using a handheld blender until smooth. Season with salt, pepper and lemon juice and garnish with parsley.