Apple and Parsnip Soup



4 Tbs butter

1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped

1/2 lb (225 g) Rome apples, peeled, cored and chopped

1 qt (1 L) chicken stock

1 tsp fresh sage, chopped

1 tsp fresh parsley, chopped

Salt

Freshly ground black pepper

2 egg yolks, beaten



Melt the butter in a medium saucepan, and cook the parsnips and

apples, tossing well until coated. Cover and cook gently over low

heat 10-15 minutes, stirring occasionally, until the apple juices

start to run. Pour in the stock and add the sage, parsley, salt and

pepper. Bring to the boil, then simmer gently 30-40 minutes or until

parsnips are soft.



Pass through a food mill or puree in a blender or food processor until

smooth. Return to pan and reheat gently. Add a little hot soup to

the egg yolks, stirring well, then add the eggs to the soup. Do not

allow to boil. Serves 8.



Bon appetit from the Chef and staff at World Wide Recipes



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