Irish Parsnip Apple Soup

Another pureed root vegetable soup, this one a traditional Irish winter recipe. Serve with popovers or crusty bread.

2 Tbsp butter
1 1/2 - 2 lbs parsnips, peeled and sliced (woody cores removed as needed)
1 medium potatoes, peeled and diced
1 medium apple, peeled, cored and cut into chunks
1/2 tsp dried sage
1/4 tsp ground nutmeg
Pinch of ground cloves
1/2 tsp salt
Water or stock (chicken or veggie)
Milk or cream (optional)

Melt the butter in a soup pot or Dutch oven. Add the parsnips and potatoes and saute, stirring frequently, for 3-4 minutes. Add the apples and saute an additional two minutes or so. Add the sage, nutmeg, cloves and salt and stir to distribute well. Add enough water or stock to just cover the vegetables. Bring to a boil, then lower the heat and simmer until parsnips and potatoes are tender (about 20 minutes).

When the vegetables are tender, puree the soup with an immersion blender, or do it in batches in a blender or food processor and return it to the pot. Add a little milk or cream if desired, and/or additional water or stock to achieve the desired consistency.

Serves 4-5.