1 medium onion chopped
4 cups peeled and chopped parsnips
2 apples peeled and quartered
4 cups reduced-sodium chicken or vegetable broth
4 ounces Brie cubed
Salt & pepper
Red apple, diced (optional)
1 In a large saucepan, melt butter over medium-high heat. Stir in onion, cook, stirring for 2 minutes or until starting to soften. Add parsnips, apples and broth; bring to boil. Reduce heat; cover and simmer for 15 minutes or until tender.
2 In a blender, puree soup, in batches, until smooth; return to saucepan. Stir in cheese; heat over medium-low heat, stirring occasionally, just until cheese melts. Season to taste with salt and pepper.
3 Serve garnished with diced apple, if desired.
Tip: If soup thickens upon standing, add more broth and reheat gently.
Serves 4 to 6
