Recipe information
Yield
Makes 6 servings
Ingredients
3 Granny Smith apples (about 1 1/2 pounds), divided
1 tablespoon olive oil
5 large shallots, sliced
1 1/4 pounds medium parsnips, peeled, cut into 1/2-inch-thick rounds
1 1/4 teaspoons ground coriander
5 cups (or more) low-salt chicken broth
Plain nonfat yogurt, stirred to loosen
Preparation
Step 1
Peel and core 2 apples, then cut into 1-inch pieces. Heat oil in heavy large pot over medium-high heat. Add shallots; sauté 3 minutes. Add parsnips; sauté 3 minutes. Add apple pieces and coriander; stir 1 minute. Add 5 cups broth; bring to boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Cool slightly.
Step 2
Working in batches, puree soup in blender until smooth, thinning with more broth by 1/2 cupfuls as desired. Return soup to pot; bring to simmer. Season to taste with salt and pepper.
Step 3
Meanwhile, cut remaining apple (with peel) into thin slices. Ladle soup into bowls. Drizzle soup with yogurt. Fan several apple slices on top and serve.
