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Parsnip Soup with Caramelized Apples
- 4 tablespoons (1/2 stick) unsalted butter
- 3 Fuji apples (about 1 1/2 pounds), peeled, cored, cut into 1/2-inch cubes
- 2 cups chopped onions
- 1 carrot, peeled, chopped
- 2 pounds parsnips, peeled, chopped
- 4 cups canned low-salt chicken broth
- 4 cups water
- 1/2 cup half and half
- 2 teaspoons fresh lemon juice
Directions:View on Bon Appetit
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