Ingredients
220 g Tree Top Apple Purée Granny Smith
162 g Tree Top Apple Juice Concentrate (2.0 or higher acid)
450 g IQF diced potatoes
450 g IQF diced parsnips
60 g shallots, finely chopped (about 1/4 cup)
45 g leeks (white and pale green part only), washed, trimmed, halved lengthwise and finely chopped
7.50 g chopped fresh parsley leaves
57 g unsalted butter
656 to 820 g chicken broth
232 g heavy cream
salt and pepper to taste
Directions
In a heavy kettle, cook potatoes, parsnips, apple purée, shallots,
leeks and parsley in butter over moderate heat, stirring until leeks are
softened, about 12 minutes. Add broth, cover kettle and simmer for 20
minutes, or until vegetables are very soft. Pour mixture (in batches if
necessary) into blender and purée. Transfer puréed mixture into large
saucepan and stir in apple juice concentrate, cream and salt and pepper
to taste. Cook over moderately high heat, stirring occasionally, until
heated through.