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Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce.

  • 1 medium parsnip
  • 1 medium carrot
  • 1 Granny Smith apple
  • 1 stick celery

• STEP 2

  Peel, trim, and small dice parsnip and carrot; place both in a medium bowl.

• STEP 3

  Quarter, core, and small dice apple; trim and small dice celery. Add both to the bowl with the parsnip and carrot.

• STEP 4

  Preheat a medium saucepan over medium heat.

• STEP 5

  While the pan heats up, peel, halve, and small dice onion; peel and mince garlic. Add both to the bowl with the other veggies.

  • ½ medium yellow onion
  • 1 clove garlic

• STEP 6

  Once the pan is hot, add butter and swirl to coat the bottom; add veggies and spices. Cook, stirring occasionally, until veggies are fork-tender, 5-6 minutes.

  • 2 tsp butter, unsalted
  • ½ tsp thyme, dried
  • ½ tsp salt
  • ¼ tsp black pepper

• STEP 7

  When the veggies are done, add broth and bring the soup to a boil over high heat. Once boiling, reduce heat to medium and simmer, stirring occasionally, until veggies are very soft, about 10 minutes.

  • 24 fl oz (3 cups) chicken or vegetable broth

• STEP 8

  Meanwhile, preheat a skillet over medium heat.

• STEP 9

  While the skillet heats up, place the bread slices on a flat surface. Layer blue cheese and prosciutto over half of the slices, then cover the sandwiches with the remaining bread slices.

  • 4 slices whole grain bread
  • 1 (4 oz) pkg crumbled blue cheese
  • 4 slices prosciutto

• STEP 10

  Once the skillet is hot, add butter and swirl to coat the bottom. Place sandwiches in the skillet and cook until the bottoms are golden brown, 2-4 minutes.

  • 2 tsp butter, unsalted

• STEP 11

  Remove the sandwiches to a plate and add more butter to the skillet; return sandwiches to the skillet, browned-side up, and cook until golden brown on the other side and the cheese is melted, 2-4 minutes more. Once done, transfer to a cutting board and slice in half.

  • 2 tsp butter, unsalted

• STEP 12

  When the soup is done, use a hand blender to purée the soup until smooth. Alternatively, use a potato masher to crush the veggies (the soup will be chunkier).

• STEP 13

  Divide soup between bowls and serve with sandwiches on the side. Enjoy!