Instructions: Spray a heavy stock pot and place over medium heat. Add butter and melt it.

Saute the onion, celery, parsnips and fennel until soft but not brown.

Add flour and stir until flour is incorporated and no longer "raw." Slowly add the bouillon (or vegetable broth); add the apple; bring to a boil, and simmer for about 20 minutes. Remove from heat. Add the milk and stir to incorporate.

Puree; adjust salt and pepper. Add finely chopped apple if desired. Add water to thin (optional) Add red chile paste or flakes to taste.

[Serves 6 to 8. Reheats well. Variation: Garnish with a pico de gallo or a red pepper relish.]

TIP: Use a food processor to coarsely chop the vegetables in 2 or 3 batches.

Combine cold skim and nonfat dry milk when the soup start to simmer.

Chef Erasmo "Razz" Kamnitzer serves this vegetarian soup with a Cheese

Diablotin: baguette slices spread with a mixture of egg-yolks and mayonnaise, Parmesan and cheddar, onion, chives, fresh parsley, marjoram and tarragon; whipped egg whites folded in at last minute; broil until brown. [We both agreed: the diablotin is not worth the effort or the calories.]

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