4 tablespoons margarine
4 Granny Smith apples, chopped
6 parsnips, peeled and chopped
1 onion, chopped
10 cups chicken broth
½ teaspoon pepper
1/8 teaspoon nutmeg

Melt margarine in a medium to large stockpot over medium-high heat.

Add apples, parsnips and onion and sauté until slightly softened – 10 to15 minutes. Add broth and bring to a boil. Reduce heat and simmer for about 30 minutes. Cool slightly and purée with immersion blender. Stir in pepper and nutmeg.