Honeycrisp Apple and Parsnip Soup

If you’re looking for a delicious soup to start the meal, this flavorful apple and parsnip soup captures the flavors of fall.

1 ½ cups diced white onion (1 medium)
1 tablespoon butter
1 cup sparkling wine
2 large parsnips, peeled and roughly chopped, about 2 cups
2 large Honeycrisp apples, peeled and roughly chopped, about 2 cups
1 russet potato or white sweet potato, peeled and roughly chopped, about 1 1/2 cups
1 teaspoon rubbed sage
2 cups vegetable stock
1 cup half-and-half
Sea salt and cracked black pepper (to taste)
½ cup sliced green onions (to garnish)

Nutritional Information
- Nutritional analysis per serving (4 servings)
  381 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 63 grams carbohydrates; 10 grams dietary fiber; 25 grams sugars; 6 grams protein; 30 milligrams cholesterol; 63 milligrams sodium

4 servings

In a soup pot or Dutch oven, sauté onions in butter over medium heat until translucent, and then add wine. Allow the mixture to reduce until most of the liquid has evaporated, and then add parsnip, apple, potato and sage to the mixture.
Cover and cook for about 10 minutes, or until vegetables have softened and have taken on a slight color. Add the stock and reduce heat to medium-low. Bring the stock up to temperature. Slowly add the half-and-half to the warm mixture. Do not allow soup to boil after adding the half-and-half as it could curdle.
Using an immersion blender, blend the mixture smooth. Add enough stock or water to achieve the consistency you desire up to another full cup. Garnish with sliced green onion.

20 minutes