Apple and parsnip soup with floating calvados cream recipe

Apple and Parsnip Soup with Floating Calvados Cream recipe

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Ingredients:

3 ounces butter

11 ounces onions (sliced thin)

1 pound parsnips (peeled and cut into large dice)

1 pound cooking apples (peeled, cored, and cut into large dice)

3 quarts chicken stock

Salt (to taste)

White pepper (to taste)

1 pint heavy cream

6 ounces Calvados

Instructions:

Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting the brown. Add the parsnips and apples, stirring to mix. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes. Puree with a hand blender and strain. Pour into a clean sauce pot and bring to a boil. If the soup is to thick, add a little stock. Season to taste with salt and white pepper.

Whip the cream until lightly thickened but not stiff. Do not over-whip. Mix the Calvados into the cream. This further mixing should thicken the cream so that it holds soft peaks.

At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately.

Yield:3 quarts