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Cream of Turnip and Parsnip Soup With Apples

8 servings

• 2 turnips, peeled and coarsely chopped
• 1 parsnip, peeled and coarsely chopped
• 1 yellow or white onion, peeled and coarsely chopped
• 1/2 cup dry marsala wine
• Water
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground black pepper
• 4 cups warm milk, or more
• Salt
• 2 red apples, cored and sliced
• 1/4 teaspoon ground cinnamon
• 1/4 to 1/2 cup apple juice

>Combine the turnips, parsnip and onion in a pot. Add the marsala and just enough water to cover the vegetables. Add the nutmeg and black pepper. Cover the pot and cook at medium heat until the vegetables are soft. Transfer the mixture to a blender and add a cup of the warm milk. Puree until smooth. Pour the puree back into the pot with the remaining milk. Add salt to taste and heat soup.

Meanwhile, place the apple slices and cinnamon in a shallow pan with just enough apple juice to cover the bottom of the pan. Cook 2 to 3 minutes, or until the apples are hot. Serve the soup in bowls with sliced apples spooned over the top.

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