Parsnip Soup

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The overwhelming question everyday, one to cause my children to either scream at me, or call me the best mommy ever is...'Whats for dinner?'

So how do I come up with the answer?
CSA newsletters
Foodgawker
Epicurious
Simply in season

 The problem is usually too much choice... but I am limited to what is in the house cause I hate making repetitive trips to the grocery. The thing is I can be creative if we do not have a particular ingredient... Luke, not so much. He thinks he can cook without a recipe and I,  who thinks I am better than the current average population,  can not do so yet. As well, many recipes call for meat and I do not want meat OR beans, and yep I forgot to soak them again. Regardless of the recipe- even if it is a simple meal I spend about a hour a day dealing with food- oh and I never clean up. 

Tonights dinner was:

Creamy Apple Parsnip Soup
• 2 tablespoons butter
• 1 large leek, (white and pale green part only), trimmed, halved lengthwise, washed well, and chopped fine ( I used two small )
• 1 pound parsnips, trimmed, peeled, and cut crosswise into 1-inch pieces ( I wanted to use all of ours up so it was like a pound and a half- Added- LOVE cooking with a food scale)• 3 medium apples, peeled, cored, and cut into 1-inch pieces
• 1 baking potato, peeled and cut into 1-inch pieces ( I used two to make the soup go a little further)• 32 ounces of reduced sodium chicken stock
• 1/2 cup half-n-half
• 1/4 teaspoon nutmeg ( I used 1/2t)
• 1/4 teaspoon cinnamon (I used 1/2t)
• Salt and pepper
Directions
Heat butter in a large pot over medium heat. Add leeks; cook, stirring, for about 3 minutes.
Add parsnips, apples, potato, broth, and 2 cups water ( Didn't add the water cause my pot was too small). Bring to a boil; reduce heat and simmer, partially covered, until vegetables are tender, 15-20 minutes.
Working in batches, puree soup in a blender until smooth. ( I have an immersion blender- do not do blended soups unless you have one- JUST NOT WORTH IT) Return it to pot; stir in half-n-half. Season with nutmeg, cinnamon, salt and pepper. Ladle into bowls and enjoy!