Parsnip, Yam, and Spinach Chowder

This fast, delicious chowder is perfect for fall.  The parsnips lend a tasty, sweet complexity, and the freshly-grated nutmeg is a treat!  The original recipe calls for watercress, but since watercress can be surprisingly hard to find in this town, we usually use baby spinach instead.  Sweet potatoes and yams can be used interchangeably here, so don’t fret if your store has no yams.  Resist the temptation to skip the blender step — the puree makes the chowder thick and creamy.  Oh, so good!

Parsnip, Yam, and Spinach (or Watercress) Chowder
From Bon Appétit, December 2007
Yield: Serves 4-6

Ingredients
- 1/4 cup (1/2 stick) butter
– 4 cups 1/2-inch cubed, 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 cubed, peeled yam (red-skinned sweet potato; about 1 large)
– 1/8 teaspoon freshly ground nutmeg
– 1/4 cup whipping cream (or half-and-half)
– 4 cups baby spinach (or watercress sprigs — tops of 2 bunches)

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 spinach/watercress. Stir until spinach/watercress wilts, about 2 minutes. Thin chowder with more broth, if desired. Season to taste with salt and pepper.