Vegetarian Apple-Parsnip Soup

cooking.nytimes.com

“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” ― Laurie Colwin

subheading: HOMEMADE VEGETARIAN BROTH:

2 tablespoons olive oil

1 onion, peeled and diced

4 carrots, peeled and diced

½ celery stalk, diced

2 leeks, cleaned and diced

2 bay leaves

2 branches thyme

3 tomatoes, diced, or 6 ounces canned San Marzano plum tomatoes

A few sprigs of parsley

A few sprigs of chervil

Salt to taste

Freshly ground pepper to taste

subheading: SOUP:

1 pound parsnips, peeled and diced

Juice of 1 lemon

2 tablespoons olive oil

2 tablespoons butter or pareve margarine

6 shallots, diced

4 tart apples, peeled and diced

1 cup cider

8 cups vegetable broth (see above)

Salt to taste

White pepper to taste

A few gratings of nutmeg

1 teaspoon cider vinegar (optional)

Directions at cooking.nytimes.com

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