Parsnip and Apple Soup

Ingredients

• 2 tablespoons unsalted butter
• 5 cups chopped peeled parsnip (about 2 pounds)
• 3 cups chopped peeled Fuji apple (about 1 pound)
• 1 1/2 cups chopped onion
• 2 teaspoons chopped peeled fresh ginger
• 1 1/2 teaspoons ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground white pepper
• 2 garlic cloves
• 3 cups no-salt-added chicken stock (such as Swanson)
• 2 cups water
• 1 tablespoon cider vinegar
• 1/2 cup plain low-fat yogurt
• 2 tablespoons chopped fresh flat-leaf parsley
• 2 bacon slices, cooked and crumbled

Preparation

1. 1. Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 8 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
2. 2. Place half of the parsnip mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt. Sprinkle evenly with parsley and bacon.