Parsnip & Apple Soup

2 Tbsp. vegetable oil
2 Tbsp. butter
2 medium onions, coarsely chopped
1 Tbsp. brown sugar
6 c. chicken broth
1 lb. parsnips,
peeled and sliced
2 large mealy potatoes
1 Tbsp. lemon juice
2 tart apples (like Granny Smith), peeled, cored
1/4 tsp. ground cinnamon
1/8 tsp. ground mace
3 Tbsp. apple brandy
1/2 c. heavy cream
Salt and freshly ground white pepper
Freshly grated nutmeg

Heat oil and butter in large saucepan until butter is melted. Add onions and toss to coat. Sprinkle on brown sugar. Cover pan and cook over low heat until onions are golden. Pour in broth. Add parsnips and potatoes. Cover pan and simmer for 30 minutes or until tender. Meanwhile grate apples and place in bowl. Sprinkle on lemon juice and toss to coat; set aside. Pour parsnip mixture into the container of a blender or processor and whirl until smooth. Return to saucepan. Stir in apples, cinnamon, mace and brandy. Cook for 20 minutes or until apples release their flavor. Remove from heat and gradually blend in cream. Season with salt and pepper. Return to low heat and warm gently; do not allow to boil. Ladle into soup bowls and garnish with a dusting of nutmeg. Serves six.


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