"APPLE PARSNIP SOUP"
Recipe from Arnold D. Kruck, Executive Chef

Ingredients: Make approximately 2 qts.

• ½ lb. of Butter
• 1 White Onion, diced
• 15 Parsnips, peeled and large dice
• 5 Apples, peeled and large diced
• 1 Can Apple Juice, 46 oz.
• 1 Pint Heavy Cream
• 6 oz. Honey
• Chicken Stock - about 1 qt., you need enough to cover vegetables
• Kosher Salt
• Ground white pepper

Over medium flame, melt butter in heavy sauce pan, about 4 qt pot. Sauté onions until translucent. Add apple juice and reduce until half. Add parsnips and chicken stock and cover. cook until parsnips are fully cooked and then add apples. Cook for 2 minutes and then puree soup until smooth. Reduce on low heat. Stir occasionally as not to burn soup.

When finished, add heavy cream and honey. season with salt and pepper. should coat the back of a wooden spoon.

Enjoy!