Apple and Parsnip Soup Recipe

In a large pot, melt the butter over medium heat. Add the onion and cook until softened, about 5 minutes.

Add the parsnips and apples, and cook for another 5 minutes.

Pour in the stock and bring to a boil. Reduce the heat and simmer for 15-20 minutes, or until the vegetables are soft.

Puree the soup with an immersion blender, or let it cool slightly and blend in a blender in batches.

Stir in the heavy cream and season with salt and pepper to taste.

Serve hot, garnished with chopped fresh parsley.