PARSNIP AND APPLE SOUP Servings Two to four cups Ingredients 2 large boiling potato 4 parsnips (about 1/2 pound), peeled and chopped fine 1 onion chopped fine 4 tablespoons chopped fresh parsley leaves 1 stick butter 5 cups chicken broth 1 cup apple sauce 1 cup heavy cream Technique Peel potato and cut into 1/4-inch dice In a heavy kettle cook potato, parsnips, shallots, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes Add broth and simmer, covered, 20 minutes, or until vegetables are very soft In a blender purée mixture in batches and transfer to a large saucepan Stir in cider or juice, cream, and salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through Keep soup warm. Serve soup topped with apple chips.