Parsnippity!

Parsnips are a completely under-utilized vegetable. Ask six people what they are. Three will think you mean a turnip. The other three will have no idea what it is, though they vaguely know you find it in the produce aisle.

Parsnips look like albino carrots and taste piney. They often play supporting cast to a more dominant vegetable, but I think they deserve center stage.

This is a fall soup that does just that. The one carrot to the pound of parsnips give the soup its orange hue. The flavor is subtle and over-all earthy, but once you peel and chop the raw guys you'll know what lends this soup it's distinct, hard to place flavor.

Parsnip Soup With Caramelized Apples

Makes 5-6 servings

(Adapted from Bon Apetit, Nov. 2001)

2 tablespoons unsalted butter

1 large apple, peeled, cored and thinly sliced

1 cup chopped onions

1 pound parsnips, peeled, chopped

4 cups chicken broth

2 tablespoons half and half

Squeeze of fresh lemon juice

Salt

Freshly ground black pepper

Melt butter in a heavy large pot over medium-high heat. Add apple slices and cook until golden brown, stirring occasionally, about 5 minutes. Transfer 2/3 of the apples to a small bowl; set aside for garnish.

Add onions and carrot. Saute until onions begin to soften, about 3 minutes. Add parsnips and broth. Bring to a boil. Reduce heat to low, cover and simmer until vegetables are tender, about 15 minutes. Using a ladle for the solids and then pouring in the liquid, transfer the soup to the container of the Vita-Mix. Start on variable #1, then increase to #10. Run until completely smooth, about 2 minutes. Add the half and half and lemon juice. Blend on #1 to incorporate. Salt and pepper to taste. Garnish each bowl of soup with reserved apples.