Capay Organic Parsnip and Apple Soup

Name: Capay Organic Parsnip and Apple Soup
Ingredients: 4 Tbsp butter; 1/4 cup sliced garlic; 1 medium yellow onion (sliced); 2 large shallots (sliced); 2 1/2 pounds parsnips (peeled and pencil cut*); 3 Fuji apples (peeled and quartered); 2 quarts vegetable stock; 1/2 cup cream; Kosher salt; 1/2 cup evaporated cane juice; 1 Tbsp melted butter; 2 each Fuji apples (peeled and cut into wedges)

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Ingredients

4 Tbsp butter
1/4 cup sliced garlic
1 medium yellow onion sliced
2 large shallots sliced
2 1/2 pounds parsnips peeled and pencil cut*
3 Fuji apples peeled and quartered
2 quarts vegetable stock
1/2 cup cream
Kosher salt

Garnish

1/2 cup evaporated cane juice
1 Tbsp melted butter
2 each Fuji apples peeled and cut into wedges

Instructions

Melt butter in a large soup pot over medium heat until it stops foaming.
Add garlic and cook until just fragrant. Add onion and shallot and cook until just tender.
Add parsnips and apples and cover with vegetable stock.
Bring to a boil, then reduce to a simmer. Cook until parsnips and apples are fork tender.
Remove from heat and puree with an immersion blender.
Finish with cream and add salt to taste. Keep warm over low heat.

For the garnish

For the garnish, place cane juice in a sauté pan over low heat and whisk in the butter.
Add the apples and cook until tender but firm. Remove from heat.