Parsnip and Apple Soup with Sauteed Apples, Crispy Sage and Mustard Oil

Serves: 4

For Parsnip and Apple Soup:
2.5 pounds parsnips, peeled and cut into large pieces
¼ cup garlic, sliced
1 yellow onions, sliced
1 shallots, sliced
3 apples, peeled and quartered
¼ cup butter
Vegetable stock to cover (roughly 2 quarts)
¼ bunch sage, tied with string
½ cup heavy cream
Salt to taste

For Sautéed Apples:
1 apple (Fujis work well), peeled and cut into about 8 wedges
½ cup white sugar
1 tablespoon butter
Touch of salt to taste

For Sage Leaves:
10 picked sage leaves
¼ cup canola oil

Parsnip and Apple Soup:

1. In a large soup pot melt butter until soft. Add garlic and toast until nutty and brown. Add onions, shallots and sage and sweat until the mixture becomes very soft. Season with salt.
2. Add apples and parsnips and cover with vegetable stock. Season again with salt.
3. Bring to a boil and then reduce the heat to a simmer. Cook until parsnips are soft. Remove from heat and remove the sage.
4. Using a blender, puree the soup with a small amount of cream in each batch. Adjust seasoning.

Sautéed Apples:

1. Place sugar in a heavy bottom sauté pan and start to melt it over low heat.
2. Once sugar starts to caramelize and melt completely, whisk in butter. At this point you should have a caramel looking sauce.
3. Add apples and cook until soft but with a slight bite, and stir constantly.
4. Season with a touch of salt. Reserve warm for the garnish.

Sage Leaves:

Heat oil in a small sauté pan until it reaches 350 degrees F. Add sage leaves and fry until crispy, about 15 seconds. Drain on a paper-towel-lined plate. Season with salt.

To Serve:

1. Heat soup and adjust seasoning. Garnish with two apple wedges in the center of the bowl.
2. Crumble the crispy sage on top of the apples and then drizzle the soup with a small amount of mustard oil.