Parsnip-Apple Soup with Grilled Prosciutto & Blue Cheese Sandwich

Directions

1. Rinse all produce and dry them. Peel and dice the parsnip, carrot, apple, and celery, then set them in a bowl.
2. Peel and finely chop the onion and garlic; add them to the bowl with the other vegetables.
3. In a medium saucepan, melt butter and cook the vegetables with a pinch of dried thyme, salt, and pepper until they are fork-tender, about 5–6 minutes.
4. Pour in the broth, raise the heat to bring the mixture to a boil, then lower to a simmer and cook until the vegetables are very soft, about 10 minutes.
5. While the soup simmers, heat a nonstick skillet over medium and assemble the sandwiches: blue cheese and prosciutto layered between slices of bread.
6. Add a little butter to the skillet; cook the sandwiches until the bottoms are golden, about 2–4 minutes, then flip and cook until the other side is browned and the cheese melts, about 2–4 minutes more. Transfer to a cutting board and slice in half.
7. Purée the soup with a hand blender until smooth, or mash briefly for a chunkier texture.
8. Divide the soup between bowls and serve with the sandwiches on the side.