Parsnip-Fennel Soup

Serves 10

Chef: Aaron Woo of Natural Selection in Portland, Ore. “This soup gives you so many qualities from just one simple liquid. It is creamy and rich in texture, yet light and refreshing from the fennel and other white veggies. It has a touch of sweetness without being sweet from the apples and cider. It gives you the emotional comfort of fall and winter without being heavy and cloying," says Woo. "Don’t be afraid to overcook your veggies in order to get a super-smooth purée," Woo adds. Serve garnished with diced Fuji apple, chives, diced Peppadews, and a drizzle of olive oil. Serve garnished with diced Fuji apple, chives, diced Peppadews, and a drizzle of olive oil.

• 1 strip lemon peel
• 1 strip orange peel
• 1 sprig thyme
• 1 sprig parsley
• 1 sprig tarragon
• ¼ tsp. whole juniper berries
• ¼ tsp. whole coriander seed
• ¼ tsp. whole fennel seed
• 1 cup apple juice or cider
• ¼ cup white wine
• 2 cups peeled and chopped parsnips
• 1½ cups chopped fennel
• 1 small leek, white and light-green parts chopped
• ½ cup chopped celery
• ½ Fuji apple, peeled and chopped (½ cup)
• 2 cloves garlic, minced (2 tsp.)
• 4 cups low-sodium vegetable broth, plus more for adding to soup, if necessary

1 | Tie lemon peel, orange peel, herb sprigs, and dried spices in piece of cheesecloth.
2 | Place herb-and-spice bundle, cider, wine, parsnips, fennel, leek, celery, apple, and garlic in large saucepan. Add vegetable broth, and season with salt and pepper, if desired. Cover, and bring to a boil. Reduce heat to low, and simmer 2 hours, or until vegetables and apple are very soft.
3 | Remove herb bundle, and cool soup 30 minutes. Blend in batches in blender until very smooth, adding more broth as necessary to achieve smooth, silky consistency. Season with salt and pepper, if desired.