<http://schema.org/recipeInstructions>
" In covered 2-quart saucepan, heat chicken broth and water to boiling over high heat. Meanwhile, in 5- to 6-quart saucepot, heat oil over medium heat. Add shallots and celery, and cook about 5 minutes or until softened and lightly browned. Add apples, parsnips, thyme, 1/2 teaspoon salt, and 1/4 teaspoon ground black pepper, and cook 1 minute. Add hot broth mixture to saucepot; cover and heat to boiling over high heat. Reduce heat to low and simmer, covered, 6 to 7 minutes or until parsnips are very tender. Spoon one-third of apple mixture into blender; cover, with center part of cover removed to let steam escape, and puree until smooth. Pour puree into bowl. Repeat with remaining mixture. Return to saucepot to reheat. Makes about 9 cups. Garnish with pumpkin seeds to serve."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a8448/apple-parsnip-soup-ghk1007/?src=shelter_footer>