Name: Parsnip-Apple Soup with Grilled Prosciutto & Blue Cheese Sandwich
Cook time: 45 min
Total time: 45 min
Yield: Serves 6
Ingredients: 3 medium carrots; 3 sticks celery; 2129 ml chicken or vegetable broth; 3 (113 g) pkg crumbled blue cheese; 3 cloves garlic; 3 Granny Smith apples; 3 medium parsnips; 12 slices prosciutto; 12 slices whole grain bread; 1 ½ medium yellow onions; black pepper; butter, unsalted; salt; thyme, dried

Parsnip-Apple Soup with Grilled Prosciutto & Blue Cheese SandwichParsnip-Apple Soup with Grilled Prosciutto & Blue Cheese Sandwich — a 45-minute dinner recipe with 14 ingredients, serving 6.Ingredients

3 medium carrots

3 sticks celery

2129 ml chicken or vegetable broth

3 (113 g) pkg crumbled blue cheese

3 cloves garlic

3 Granny Smith apples

3 medium parsnips

12 slices prosciutto

12 slices whole grain bread

1 ½ medium yellow onions

black pepper

butter, unsalted

salt

thyme, dried

Instructions

Wash and dry the fresh produce.

Peel, trim, and small dice parsnips and carrots; place both in a large bowl.

Quarter, core, and small dice apples; trim and small dice celery. Add both to the bowl with the parsnip and carrot.

Peel, halve, and small dice onions; peel and mince garlic. Add both to the bowl.

Preheat a large pot over medium heat.

Once the pot is hot, add butter and swirl to coat the bottom; add veggies and spices. Cook, stirring occasionally, until veggies are fork-tender, 6-7 minutes.

When the veggies are done, add broth and bring the soup to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are very soft, 10-12 minutes.

Meanwhile, place the bread slices on a flat surface. Layer blue cheese and prosciutto over half of the slices, then cover the sandwiches with the remaining bread slices.

Preheat a large skillet over medium heat.

Once the skillet is hot, add butter and swirl to coat the bottom. Working in batches, place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

Remove the sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

When the soup is done, use a hand blender to purée the soup until smooth. Alternatively, use a potato masher to crush the veggies (the soup will be chunkier).

Divide soup between bowls and serve with sandwiches on the side. Enjoy!

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