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.