This is one of those soups that has great texture and depth of flavor with only a few ingredients! You can certainly make it with vegetable stock if you prefer and while I think the egg adds something, you can also use milk, cream or alternatives to dairy in its place...
Apple and Parsnip Soup
4 Tbs butter
1 1/2 lb parsnip, scrubbed and coarsely chopped
1/2 lb Macintosh apples, peeled, cored and chopped
4 cups chicken stock
1 tsp chopped fresh sage
1 tsp chopped fresh parsley
Salt and freshly ground pepper to taste
2 egg yolks, beaten
1 Melt the butter, then add the parsnips and apples, tossing in the butter.
2 Cover and cook over low heat 10-15 minutes, stirring occasionally, until the
juices start to run.
3 Pour in the stock the rest of the ingredients, except the eggs.
4 Bring to the boil, then simmer gently 30-40 minutes or until parsnips are softened.
5 Puree in a blender or food processor or use an immersion blender, until smooth.
6 Return to the pan and reheat gently.
7 Temper the egg yolks with 2 tbsp of the hot soup, stirring well, then add the eggs to the soup. Do not boil.
Serves 6 to 8.