Ingredients

• 500 g Parsnips
• 2 medium Apples (Lobo, McIntosh or Cortland type)
• 1 medium Onion
• 2 cloves Garlic
• 750 ml Vegetable broth
• 60 ml Ice cider
• 125 ml Heavy cream (35%)
• 1 tablespoon Butter
• 1 tablespoon Olive oil
• 0.25 teaspoon Freshly grated nutmeg
• to taste Salt
• to taste Freshly ground black pepper
• 2 tablespoons Toasted pumpkin seeds
• 1 tablespoon Fresh chopped chives

Instructions

1. 1

   Prepare the vegetables: peel and slice the parsnips, dice the cored apples, and mince the onion and garlic.

2. 2

   In a large pot, melt the butter with the oil over medium heat. Add the onion and cook until translucent, about 5 minutes. Add the garlic and cook for 1 more minute.

3. 3

   Add the parsnips and apples to the pot. Cook for 5-7 minutes, stirring occasionally, until they start to soften slightly.

4. 4

   Deglaze with the ice cider and let it reduce by half, about 2-3 minutes.

5. 5

   Pour in the vegetable broth. Bring to a boil, then reduce heat, cover, and simmer for 20-25 minutes, or until the parsnips are very tender.

6. 6

   Remove from heat. Using an immersion blender or a regular blender (be careful with hot liquids), purée the soup until very smooth.

7. 7

   Stir in the heavy cream and nutmeg. Season with salt and pepper to taste. Reheat gently without boiling.

8. 8

   Serve hot, garnished with toasted pumpkin seeds and a sprinkle of fresh chopped chives.