- 1 1/2 Tbsp. butter or margarine
- 6 or 7 parsnips, peeled and chopped
- 1 tart apple, peeled and chopped
- 6 cups chicken stock
- 3/4 tsp. sage
- 3 cloves
- 2/3 cup milk
- salt and pepper
Melt butter in large saucepan. Add parsnips and apple. Cook, covered, for 10 minutes. Add chicken stock, sage and cloves. Bring to a boil. Simmer, covered, for 30 minutes. Remove cloves. Let cool slightly. Puree mixture in blender or food processor. Return to saucepan. Add milk. Heat gently; do not boil. Season with salt and pepper. Garnish with parsley and croutons. 8 servings.
By Robin from Washington, Ia
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