Parsnip Apple Soup

We love parsnips, and this may be our favorite parsnip recipe of all time.  It is adapted from one presented in the 2009 Illustrated Encyclopedia of British Cooking (ISBN 978-0754819127).  Our major change was to use home-made Balti Masala paste, which is an excellent choice for this sweet-savory dish.  

2 tablespoons butter
1 medium onion, minced
1 garlic clove, minced
1¼ pounds parsnips, peeled, and thinly sliced
1 tablespoon Balti Masala paste
1¼ cups apple juice
2½ cups stock
1¼ cups milk
salt and black pepper, to taste
yogurt and minced parsley for garnish

Melt butter in a soup pot over medium heat.  Add the onion, garlic and parsnips and gently sauté for 10 minutes, stirring frequently.  Add in curry paste and mix for a minute. 

Add apple juice and stock, bring to a boil, reduce heat and simmer for 20-30 minutes until the parsnips are soft.

Puree mixture until smooth, add milk, and season with salt and pepper.  Gently heat soup until warm.  Serve with a dollop of yogurt and the minced parsley.

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