Parsnip & Apple Soup with Pomegranates & Celery Leaves

2 tablespoons olive oil

3 shallots, peeled and minced

6 parsnips, peeled and chopped

2 granny smith apples, peeled, seeded and chopped

4 cups chicken stock

½ cup heavy cream

1 tablespoon apple cider vinegar

salt and pepper

½ cup celery leaves

½ cup pomegranate seeds

In a saucepan over medium heat, and oil and shallots and cook until translucent. Add the parsnips and apples and cook, stirring, until soft. Add the chicken broth and bring to a boil, lower the heat and simmer for 20 minutes. Remove from the heat.

Puree the soup in batches in the blender until smooth. Return to the pan, whisk in the cream and vinegar and heat through. Season to taste with salt and pepper. Garnish with celery leaves and pomegranate seeds.

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