Parsnip Apple Soup

Parsnip Apple Soup 

1 Tbs. Kerrygold butter, coconut oil, or olive oil
1 small shallot, chopped
1 giant parsnip, peeled and roughly chopped
1 medium Honeycrisp (or slightly sweet and slightly tart) apple, cored and chopped
1 cup Kettle & Fire grass-fed bone broth** (or veggie broth for the vegan version)
1 cup pastured cream (or full-fat coconut milk for the vegan version)
sea salt and pepper
toasted hazelnuts, chopped (optional)
freshly ground nutmeg (optional)

 

Melt the butter or oil in a medium stockpot over low heat. 
Add the shallot, salt, and pepper and sauté until golden and caramelized, stirring every so often. 
Add the parsnip and apple and continue to sauté until the snip and apple are golden brown. 

Add 1 cup broth and bring to a rolling bowl. 
Reduce heat to a simmer and cook, covered, for about 10 minutes, until the parsnips are super soft.

Using an immersion blender, or a traditional blender, puree the soup until super smooth. 

Stir in 1 cup of heavy cream or coconut milk and season with additional salt and pepper to taste.

Garnish with fresh apple slices, toasted hazelnuts, and fresh ground nutmeg.