Caramelized Apple and Parsnip Soup

1. Place chopped apples in a large mixing bowl and squeeze ½ large lemon over the apples, tossing to coat.
2. Melt butter in a heavy large soup pot over medium-high heat.  Add apples and sauté for 2-3 minutes.  Add apple brandy and continue sautéing, stirring occasionally, until golden brown and the brandy has been absorbed (about 5 more minutes).   Transfer apples to a bowl and set aside.
3. Add olive oil to pot and heat for 2 minutes until hot.   Then add leeks, shallots and salt.  Sauté for about 2-3 minutes, then add the carrots and parsnips and continue to stir until all the vegetables are coated with oil and slightly tender (about 2 more minutes).
4. Add half of the caramelized apples, stock, cider and chopped sage.  Stir to blend and bring to a simmer.  Reduce the heat to low, cover and simmer for another 25 to 30 minutes or until all the vegetables are tender.
5. Using an immersion blender or a food processor, puree the soup (in batches if using a food processor/blender) until the consistency is a fine puree.  Return puree to the soup pot (if using a food processor) and heat on low.
6. Add half & half, and season to taste with more salt and freshly ground pepper and nutmeg.
7. Serve each bowl topped with a few teaspoons of the reserved caramelized apples.
8. Garnish with a sage leaf and enjoy!

• Servings : 6-8