Curried Parsnip and Apple Soup

Apples that soften when cooked (like Empires, Jonathans, and McIntoshes) make a velvety puréed soup. Curry powder and fresh ginger give the soup a flavor boost, while the chive and apple garnish adds a fresh layer of brightness, calling out the apple flavor.

• 1 lb. (about 3 medium) tart apples that soften easily when cooked, such as Empire, Jonathan, or McIntosh
• 1 Tbs. fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 2 large leeks (white and light-green parts only), chopped and well rinsed (about 1-1/2 cups)
• 1 medium yellow onion, chopped (about 1 cup)
• 1-1/2 Tbs. minced fresh ginger
• 1 Tbs. tomato paste
• 2 tsp. finely chopped garlic (2 medium cloves)
• 1 tsp. mild curry powder
• 1/3 cup dry white vermouth, such as Noilly Prat
• 2 large parsnips (9 oz. total), peeled, quartered lengthwise, cored, and chopped (about 2 cups)
• 1 medium (6 oz.) Yukon Gold potato, peeled and chopped into 1/2-inch pieces (about 1 cup)
• 4 cups lower-salt chicken broth
• Kosher salt
• 1/3 cup heavy cream
• Freshly ground white pepper
• 3 Tbs. thinly sliced chives

Cut 1 quarter from one of the apples.Wrap the unpeeled quarter in plastic wrap and reserve. Peel, core, and quarter the rest of the apples. Chop the peeled apples into 1/2-inch pieces and toss with the lemon juice in a medium bowl.

Heat the olive oil in a heavy-duty 4-quart saucepan over medium-low heat. Add the leeks and onion and cook, covered, stirring occasionally with a wooden spoon, until just tender, 6 to 8 minutes.

Stir in the ginger, tomato paste, garlic, and curry powder and cook, stirring, until fragrant, about 1 minute. Add the vermouth and cook, uncovered, stirring occasionally, until the liquid has almost evaporated, 2 to 3 minutes.

Add the chopped apple, parsnips, and potatoes and stir to coat well. Add the chicken broth and 1-1/2 tsp. salt and bring to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium low, partially cover, and simmer, stirring occasionally, until the apples and vegetables are very tender, about 30 minutes.

In a blender, purée the soup in batches until completely smooth. Transfer the soup to a clean 4-quart saucepan, stir in the cream, and season to taste with salt and white pepper. Bring the soup to a simmer over medium heat, stirring often. Cut the reserved apple quarter into small dice. Serve the soup sprinkled with the diced apple and chives.