Apple Parsnip Bisque

Geoff Rhyne - SugarToad
Naperville, IL

Seasonal
Soups & Sides
Autumn

2 apples
3 parsnips
3 cups apple cider
3 cups water
4 oz butter

Peel and core apples.  Peel parsnips.  Dice apples and parsnips.  In a pot, combine all ingredients.  Bring to a boil, then simmer until tender.  Puree in a blender, season, adjust consistency if desired.  Garnish with burnt buttercup marshmallow* and serve.  Makes 10-12 cups.

*For recipe, find SugarToad on Facebook or email info@sugartoad.com