Submitted by jennyo
A simple yet tasty soup perfect for lunch or a starter dish.
6-8 servings
3 Granny Smith apples (about 1 1/2 pounds)
1 T oil (olive or local substitute)
5 large shallots, sliced
about 1 1/4 pounds medium parsnips, peeled and cut into 1/2-inch thick rounds
1 1/4 t ground coriander (grind the seeds from fresh local cilantro)
5 cups or more chicken broth
Plain yogurt
Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir one minute. Add 5 cups broth; bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Purée soup until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot, bring to simmer. Season to taste with salt and pepper.
Cut remaining apple with peel into thin slices. Ladle soup into bowls. Drizzle with yogurt. Fan several apple slices on top and serve.
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