Apple and Parsnip Soup

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                            FOOD FUNNY
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Thanks again to long-time reader Caroline for this one:

Sitting in coach during a lengthy flight, my spouse and I heard a flight
attendant ask the high-paying passengers in first class, "Would you care for Chardonnay or Burgundy?"

A few minutes later, the curtains between the two sections parted and
the attendant wheeled the wine cart back to our aisle. "Excuse me," she
said, looking down at us, "would you care for a glass of wine? We have white and red."

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                            TODAY'S RECIPE
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I love parsnips no matter how they're cooked, and the apples make an irresistible combination.

Apple and Parsnip Soup

4 Tbs (60 ml) butter
1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped
1/2 lb (225 g) Rome apples, peeled, cored and chopped
1 qt (1 L) vegetable chicken stock
1 tsp (5 ml) fresh sage, chopped
1 tsp (5 ml) fresh parsley, chopped
Salt and freshly ground pepper to taste
2 egg yolks, beaten

Melt the butter in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10 to 15
minutes, stirring occasionally, until the apple juices start to run.
Pour in the stock and add the sage, parsley, salt and pepper. Bring to
the boil, then simmer gently 30 to 40 minutes or until parsnips are
soft. Pass through a food mill or puree in a blender or food processor
until smooth. Return to pan and reheat gently. Add a little hot soup to
the egg yolks, stirring well, then add the eggs to the soup.
Do not allow to boil.
Serves 6 to 8.
Received on Wed Dec 2 12:25:41 2009