PARSNIP & APPLE SOUP

2 1/2 LBS PARSNIPS PEELED & DICED
1 1/2 LBS APPLES PEELED & DICED
2 LARGE ONIONS PEELED & DICED
1/4 LB BUTTER
3 TBSP FLOUR
2 1/2 QTS CHICKEN STOCK
1 1/2 CUPS CREAM
1 TBSP FRESH CHOPPED PARSLEY
SALT & PEPPER TO TASTE

METHOD:

IN A LARGE CAULDRON OVER A LOW
FLAME SWEAT THE PARSNIPS, APPLES
AND ONION IN BUTTER.
WHEN TRANSLUCENT ADD FLOUR,
STIRRING WELL. ADD STOCK & SAGE,
STIR AGAIN. SIMMER OVER A
MODERATE FLAME 20 MINUTES, ADD
CREAM, PARSLEY, SALT & PEPPER.  

SERVES 12, ENJOY!