Lunch: Parsnip, Yam, and Watercress Chowder

Ingredients

1/4 cup (1/2 stick) butter
4 cups 1/2-inch cubes peeled parsnips (about 4 large)
1 1/2 cups chopped onion (about 1 large)
3 cups (or more) low-salt chicken broth
1 cup chopped peeled Granny Smith apple (about 1 medium)
1 1/2 cups 1/2-inch cubes peeled yam (red-skinned sweet potato; about 1 large)
1/8 teaspoon freshly ground nutmeg
1/4 cup whipping cream
4 cups watercress sprigs (tops of 2 bunches)

Instructions

Melt butter in heavy large pot over medium heat. Add parsnips and onion. Sauté until onion softens, about 5 minutes. Add 3 cups broth and apple. Cover and simmer until parsnips are tender, about 12 minutes. Puree 2 cups parsnip mixture in blender until very smooth. Return puree to pot. Add yam cubes and nutmeg. Cover and simmer until yam cubes are tender, about 12 minutes. Mix in cream, then watercress. Stir until watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.

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