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Ingredients

• 2 tablespoons olive oil
• 1 cup chopped onion
• 2 1/2 cups chopped peeled Pink Lady apple (about 1 pound)
• 1 tablespoon curry powder
• 1 1/2 teaspoons grated peeled fresh ginger
• 1 teaspoon ground cardamom
• 1 garlic clove, chopped
• 3 1/2 cups chopped peeled parsnip (about 1 1/2 pounds)
• 4 cups fat-free, lower-sodium chicken broth
• 1 cup apple cider
• 1/2 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 8 teaspoons crème fraîche

Description

Pink Lady Apples Are Wonderful For Applesauce, And So Work Very Well In This Pureed Appetizer Soup. Sweet Fuji Or All-purpose Spartan Apples Would Also Lend Themselves Nicely To The Dish.

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