3 T butter
1 c chopped onion
4 medium parsnips, (peeled), coarsely chopped
2 apples, peeled, cored, coarsely chopped
1/2 t cinnamon
1/2 c dry white wine
4 c chicken or vegetable broth
1/2 c unsweetened apple juice or 1/2 c unsweetened white grape juice, optional
1 bay leaf
1/2 t each salt and ground black pepper
(freshly) grated nutmeg, for garnish
1. Heat the butter in a soup pot over medium heat. Add the onion; cook, stirring occasionally, until golden, about 10 minutes. Watch that the onion isn’t starting to burn–if so, turn down the heat some. Add the parsnips, apples, and cinnamon; toss to coat. Stir in the wine and simmer for 5 minutes.
2. Add the broth, apple juice, if using, and bay leaf. Bring to a simmer. Partially cover and gently simmer until the parsnips are tender, about 20 minutes.
3. Remove and discard bay leaf. Transfer the soup to a blender or food processor and purée, in batches, if necessary. You can also pass the soup though a food mill, or purée with an immersion blender. Return the soup to the pot and add the salt and pepper. Simmer 10 to 15 minutes longer to let the soup thicken a little more. Serve garnished with a sprinkle of grated nutmeg.