Receta Parsnip Soup With Curried Apples And Garlic Chive
by Global Cookbook

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Ingredientes

4 Tbsp. unsalted butter
2 x leeks (white part only), thinly sliced
1 x onion, thinly sliced
1 sm celery stalk, thinly sliced
1 lb parsnips, peeled and thinly sliced
1 x carrot, peeled and thinly sliced (about 1 c.)
6 c. vegetable stock or possibly canned low-salt vegetable broth or possibly chicken broth
1 Tbsp. kosher salt

3/4 c. coconut lowfat milk
1/4 tsp grated orange zest
Healthy pinch of cayenne pepper
1 Tbsp. cider vinegar
2 sm , tart apples such as Pippin or possibly Granny Smith, peeled, cored and diced
2 tsp curry pwdr
2 Tbsp. clarified unsalted butter
2 Tbsp. chopped fresh garlic chives for garnish

In a soup pot, heat butter over medium heat and saute/fry leeks and onion till translucent/soft, about 5 min. Add in celery, parsnips and carrot, and saute/fry for about 5 min. Add in stock or possibly broth and salt. Turn heat to high and stir till soup simmers. Reduce heat and simmer till vegetables are tender, 25 to 30 min. Add in coconut lowfat milk, orange zest, cayenne and vinegar. Return to a simmer, then remove from heat and let cold slightly.
Working in batches, puree soup in a blender. Strain through a fine-meshed sieve. Taste and adjust seasoning. Cover and keep hot.
To make curried apples: Toss diced apples with curry pwdr to coat proportionately.
In medium skillet over high heat, heat clarified butter and saute/fry apples just long sufficient to infuse curry, about 30 seconds.
Divide curried apples among warmed soup bowls. Ladle soup over apples.
Sprinkle with garlic chives and serve.