Apple soup anyone?

This is simply the perfect side to my Grilled cheese sandwich with bacon, sharp cheddar,apple and honey mustard. Light but full of flavor, sweet and savory all together.

Ingredients :
1 celery root - diced
1 large parsnip - diced
1/2 yellow onion - diced
2 red apples - peeled and diced
1 tbs light brown sugar
1 shot of Jameson Irish Whiskey
1 to 2 tbsp creme fraiche
chopped bacon to taste.
salt and pepper to taste.


Directions:
Cover the bottom of a dutch oven pot with extra virgin olive oil and turn the heat on medium. Add the diced celery root and parsnips. cook on medium for 15 to 20 minutes. Add the onions and cook covered for another 5 to 10 minutes. Deglaze the pot with a shot of Jameson and add 1/2 cup of vegetable broth and 1 table spoon of light brown sugar. Add a pinch of salt and pepper to taste. Add the 2 diced apples and cook for an additional 15 minutes, until everything is nice and soft. Using a hand held mixer, puree until evenly smooth. Add the creme fraiche and pour into serving dishes. Sprinkle in the desired amount of bacon and garnish with some Italian parsley or cilantro.