2 tablespoons unsalted butter

1-2 leeks, finely chopped

1 large parsnip cut into 1/2 inch pieces

1 apple peeled and cut into 1/2 inch pieces

3/4 teaspoons ground coriander

2 cups of stock or water

salt and pepper

¼  cup heavy cream

parsley, finely chopped

Optional: 1 apple, caramelized (see instructions below)

Melt the butter in a large heavy bottom pan or Dutch oven over medium high heat. Add the leeks, parsnips, apples and coriander. Cook, stirring occasionally until the veggies are tender. About 8 minutes. Add the water and season generously with salt and pepper. Bring to a boil then reduce the heat to medium-low and simmer for about 20 minutes. Remove from the heat and then puree the soup in a high speed blender until completely smooth and creamy (you may have to do this in batches). Alternately, you can use an immersion blender but your soup won’t be nearly as smooth or creamy. Return the soup to the pot and stir in the heavy cream. Keep on low heat for an additional 10 minutes to let the flavors meld together.  While the soup simmers prepare caramelized apples by chopping one apple into ½ inch pieces then  heating 2 Tbs butter in a saucepan over medium-high heat. Add the apple pieces and cook, stirring occasionally, until browned on all sides, about 10 minutes.  Ladle soup into bowls and garnish with the caramelized apples and minced parsley. Season with additional salt and pepper if needed. Serves 2-4 From DishingUpTheDirt.com