Honey Roasted Apple & Parsnip Soup

Ingredients

• 1 lb (450 g) parsnip
• 1 ½ lbs (680 g) Honeycrisp apples
• ¼ cup (50 ml) olive oil
• 1 tsp (5 ml) coarse salt
• 3 tbsp (45 ml) butter
• 1 cup (250 ml) diced onions
• ¾ cup (175 ml) diced celery
• 1 tbsp (15 ml) Dijon mustard
• 2 bay leaves
• 2 cinnamon sticks
• 4 cups (1 L) vegetable stock
• 4 cups (1 L) water
• 1 tsp (5 ml) milled black pepper
• ½ tsp (2 ml) sea salt
• 1 cup (250 ml) Nova Scotia white wine
• 2 cups (500 ml) heavy cream
• ½ cup (125 ml) crumbled Nova Scotia blue cheese