Ingredients:

• 4–5 parsnips, peeled and chopped

• 2 apples (Granny Smith or Braeburn), peeled, cored, and chopped

• 1 onion, diced

• 2 celery stalks, chopped

• 1 leek (white part only), sliced

• 4 garlic cloves, minced

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• 1 bay leaf

• 6 cups vegetable or chicken broth

• Salt and cracked black pepper to taste

• Optional: ½ cup crumbled Stilton or blue cheese

• Optional: ½ cup heavy cream or coconut milk for a creamy twist

• Fresh chives or parsley for garnish

Instructions (Platinum 12 QT):

1. Sauté Aromatics (Medium Heat)
   In the dry pot, add onion, celery, leek, and garlic. Let it sauté gently using natural moisture (thanks to your Platinum’s vapor seal tech!). Stir occasionally until soft and fragrant.

2. Add Root Veg & Apple
   Add chopped parsnips and apples. Stir well and allow them to caramelize slightly for 5–7 minutes with the lid on. This enhances natural sweetness.

3. Pour in Broth
   Add thyme, bay leaf, and broth. Bring to a gentle boil, then reduce to low. Cover and simmer for 25–30 minutes or until everything is fork-tender.

4. Blend Smooth
   Remove the bay leaf. Use an immersion blender (or transfer in batches to a blender) and purée until smooth.

5. Finish with Flavor
   Stir in Stilton and/or cream if using, for a rich, gourmet finish. Adjust seasoning with salt and pepper.

6. Serve It Up
   Garnish with chives or parsley. Serve with warm crusty bread or buttery English scones.