Parsnip and apple soup

Ingredients for 4 servings:

• 500 g parsnip(s)
• 150 g potatoes
• 2 apples
• 1 tsp lemon juice
• 3 small shallots
• 1 tbsp butter
• 200 ml white wine
• 1 liter vegetable broth
• 100 ml cream
• e.g. salt and pepper
• 1 pinch of sugar

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 55 minutes

Wash and peel the parsnips, potatoes, and apples. Cut into large pieces and place in cold water with lemon juice. Peel and finely dice the shallots. Heat butter in a saucepan and sauté the shallots over medium heat until translucent. Drain the parsnips, potatoes, and apple, add them, and sauté briefly. Deglaze with white wine and reduce by half. Add the stock, bring to a boil, and simmer gently for 25 minutes. Purée the soup, add the cream, and season to taste.