Parsnip, Apple, Shallot, and Thyme Soup with Shaved, Aged Pecorino
Adapted from The Kitchn
For 3 to 4 people
2 Granny Smith apples
2 teaspoons olive oil
3 large shallots, sliced
0.5 pound medium parsnips, peeled and cut into 1/2-inch thick rounds
0.5 teaspoon ground coriander
2.5 cups or more chicken broth or vegetable broth
3 large sprigs of thyme, leaves de-stemmed
1/4 pound aged pecorino, shaved, such as Pecorino Romano, or Pecorino Ginepro
Peel and core the apples, then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat. Add the shallots and sauté until softened, about four minutes. Add parsnips and sauté for four more minutes. Add the apple pieces and coriander and stir for one minute, then add the broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. You can add more broth if the soup is too thick.
Allow the soup to cool slightly. Purée until smooth with a blender. Return soup to pot and bring to simmer. Season to taste with salt, pepper, shaved pecorino, and thyme leaves.