Parsnip and Apple Soup

Ingredients

• 3 cups chicken stock see (such as Swanson)
• 1 tablespoon apple cider vinegar 
• 2  bacon crumbled cooked
• 2 tablespoons parsley fresh chopped
• 2 teaspoons ginger fresh peeled chopped
• 1 pound fuji apple peeled chopped
• 2  garlic clove 
• 1.5 teaspoons ground coriander 
• 0.5 teaspoon ground cumin 
• 0.3 teaspoon pepper white
• 0.5 teaspoon kosher salt 
• 0.5 cup yogurt plain low-fat
• 1.5 cups onion chopped
• 2 pounds parsnips peeled chopped
• 2 tablespoons butter unsalted
• 2 cups water 

Equipment

• bowl
• sauce pan
• sieve
• blender

Directions

1. Melt the butter in a large saucepan over medium-high heat.
2. Add parsnip and next 8 ingredients (through garlic); saut 8 minutes.
3. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender.
4. Remove from heat; uncover.
5. Let mixture stand 10 minutes.
6. Place half of the parsnip mixture in a blender.
7. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender.
8. Place a clean towel over opening in blender lid (to avoid splatters). Blend until smooth. Strain the mixture through a sieve into a bowl, and discard solids.
9. Pour into a large bowl. Repeat procedure with remaining parsnip mixture. Top each serving with 1 tablespoon yogurt.
10. Sprinkle evenly with parsley and bacon.