Name: Parsnip Soup with Caramelized Apples
Yield: 10 to 12 Servings
Ingredients: 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

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