Ingredients

1 large potato diced
2 parsnips (about 1/2 pound) peeled and chopped fine
1/4 cup onions, chopped
1 leek, trimmed and chopped fine
2 tablespoons chopped fresh parsley
1/4 cup butter, unsalted
2 1/2 cups chicken broth
1 cup apple cider or juice
1/2 cup heavy cream

Directions

In heavy saucepan, cook potato, parsnips, onions, leek and parsley in butter over moderate heat, stirring, until leek is softened, about 12 minutes. Add broth and simmer covered, 20 minutes or until vegetables are very soft. In a blender pur?e mixture in batches and transfer to a large saucepan. Stir in cider or juice, cream, salt and pepper to taste and cook over moderately high heat, stirring occasionally, until heated through. Serve warm with poached apple for garnish. Makes 4 one-cup servings.

Nutritional analysis per serving: 351 calories, 35 g carbohydrate, 3 g protein, 23 g fat, 2 g fiber, 700 mg potassium, 72 mcg folic acid, 47 percent vitamin C, 24 percent vitamin A, 728 mg sodium.

Note: To reduce the fat content in this recipe substitute fat free evaporated skim milk for the heavy cream which reduces calories to 251 per serving and fat to 12 g per serving.