A cozy 5-ingredient apple and parsnip soup that tastes like peak autumn Welcome sweater weather with this incredibly simple, yet outrageously delicious soup ...

This velvety parsnip soup, for example, was supposed to be finished with shaved white truffles. Not on a Wednesday night at my house. Instead, I simply used a swirl of sour cream and it was delicious.

Stir in heavy cream to parsnip mixture and puree with an immersion blender until smooth. Stir in cheese, salt, pepper, and red pepper (if desired); continue cooking until cheese is melted.

Divide the soup among 6 shallow bowls and garnish with the crisp-fried pancetta. Serve immediately.

Place the parsnip and onion chunks on a baking sheet with the whole unpeeled cloves of garlic. Drizzle over the olive oil and toss the vegetables, seasoning with salt and pepper.

Parsnip soup. Stop snickering. A recent visit to Craftbar has Gothamist believing that a piping hot bowl of creamy, velvety parsnip soup is the perfect expression of a winter comfort food.

The parsnip soup was heavenly. Warm and comforting, the parsnip embraced me with its subtle sweetness and nutty flavor. There were tones of butterscotch and a hint of spice, too.

This week's featured wine, Hess Select Monterey Chardonnay 2010 vintage ($11), is delightfully fresh, bright and refreshing. Try it with smoked salmon, risotto or a parsnip soup.