via foodess
3 tbsp butter
1 large sweet onion, finely chopped
2 medium apples, peeled, cored, and chopped
4 medium parsnips, peeled and chopped
4 cups chicken broth
1/8 tsp allspice
1/8 tsp nutmeg
1/4 cup cream
salt and pepper, to taste
1. Melt butter in a large saucepan over medium-low heat. Add onions and saute until softened but not browned, about 8 minutes.
2. Add potato, apples and parsnips; stir in chicken broth and spices. Increase heat to bring soup to a boil, then reduce back to medium low and simmer, covered, until vegetables and apples are very soft, about 30 minutes.
3. Puree using an immersion blender (or in batches in a regular blender). Stir in cream and season well with salt and pepper.
