Cream of Parsnip Soup with Apple and Bacon

Shared by: Kim Dawson

4 Points Per Serving

3 large tart apples -- peeled and cored

1 pound parsnips -- peeled/coarsely chop

1 small potato -- peeled and sliced

3 cups water -- or lowfat chick brot

1 cup apple juice

1 teaspoon cider vinegar

2 tablespoons cider vinegar

4 slices thick-sliced bacon -- 1/4-inch dice

3/4 cup evaporated skimmed milk

2 tablespoons cider vinegar

2 tablespoons calvados

salt -- to taste

pepper -- to taste

This recipe called for 1/4 to 1 cup cream originally. If you use less than 3/4 cup evaporated skimmed milk, it is only 3 points per serving. Coarsely chop 2 of the apples and put them in a heavy bottomed non-aluminum pan with parsnips, potato, chicken broth or water and apple juice. Cover and simmer until potatos and parsnips are easy to crush with back of fork, about 25 minutes. Cut third apple into 1/4 inch cubes and toss with 1 teaspoon vinegar. Cook bacon in skillet over medium heat until barely crispy. Drain on paper towels. Puree soup in blender and transfer to clean pot. Stir in milk, 2 tablespoons vinegar, bacon and calvados and simmer 1 minute. Thin with extra broth or water if necessary. Season with salt and pepper. Divide apple cubes into bowls, ladle with soup.

Serving Size : 6