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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
Salt
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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