Parsnip and Crab Apple Soup

Meal type	Parsnips
Season	Fall, Winter

Ingredients

2lbs parsnip, peeled and cut into large pieces
2lbs crab apple, stem and blossom end removed (larger apples can be halved and cored)
1 onion, sliced
3 clove garlic, sliced
2 Tbsp butter
1 tsp kosher salt

1	Sweat all in butter (with salt) until onions are completely soft. Be Careful not to color.
2	Add 2 cups apple cider
3	2 quart vegetable stock or wate
4	Sachet (bay, rosemary, sage, thyme, pepper, coriander)
5	Bring to a boil and simmer until parsnips are completely soft.
6	Puree, strain and add 1 cup heavy cream and check seasoning