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Parsnip and Apple Soup
2 oz Margarine
1 1/2 lb Parsnip, coarsely chopped
8 oz Rome apple, peeled and chopped
2 pt Vegetable stock
1 ts Fresh sage, chopped
1 ts Fresh parsley, chopped
Freshly ground black pepper
2 Egg yolks, beaten
Melt the margarine in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil
Serve with matzo and butter as a light meal.
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