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Parsnip and Apple Soup

Serves 6
3 tbsp. butter
3 large leeks, white and pale green parts finely chopped, dark green parts reserved
5 large parsnips (about 1 1/2 lbs), peeled [or scrubbed!] and cut into 1/2-inch pieces
2 medium Fuji apples [what's in our box!], peeled, cored, and cut into 1/2-inch pieces
4 C (or more) water
1 1/2 C whole milk
Large pinch of sugar
Melt butter in heavy large pot over medium-high heat. Add leeks, parsnips, and apples. Cover; cook until vegetables begin to soften, stirring often, about 20 minutes. Add 4 cups water. Bring to a boil. Reduce heat to medium. Simmer uncovered until vegetables are tender, about 20 minutes. Cool slightly.
Working in batches, puree vegetable mixture with milk in blender until smooth, thinning soup with more water if desired. Return soup to pot. Season soup with sugar, salt, and pepper.
Cut up enough reserved green parts of leeks into matchstick-size strips to measure 1 cup. Cook in medium saucepan of boiling water until tender, about 10 minutes. Drain.
Bring soup to a simmer. Ladle into bowls. Garnish with leek strips and serve.