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Apple and Parsnip Soup with Floating Calvados Cream
Heat the butter in a heavy sauce pot over moderately low heat. Add the onions and sweat without letting the brown. Add the parsnips and apples, stirring to mix. Add the stock and bring to a boil. Simmer until the parsnips and apples are tender, about 30 minutes. Puree with a hand blender and strain. Pour into a clean sauce pot and bring to a boil. If the soup is to thick, add a little stock. Season to taste with salt and white pepper.
Whip the cream until lightly thickened but not stiff. Do not over-whip. Mix the Calvados into the cream. This further mixing should thicken the cream so that it holds soft peaks.
At service time, garnish each portion of the soup with a spoonful of the cream. Pass under the broiler very briefly to lightly brown the cream. Serve immediately.
Yield: 3 quarts
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