How much to cook parsnips?

How to make parsnip soup

Soup products
in a 5 liter saucepan
Chicken (weighing 1.2-1.5 kilograms) - 1 piece
Parsnip root - 300 grams
Milk - 1 glass
Carrots - 1 piece
Apple - 3 pieces
Onions - 2 pieces
Vegetable oil - 2 tablespoons
Bay leaf - 3 leaves
Cilantro - 1 bunch
Salt, pepper - to taste

Food preparation
1. Rinse the chicken, dry it, cut into pieces.
2. Put the chicken pieces into a saucepan, add water and put on the fire, after boiling, remove the foam.
3. Wash 1 onion and 1 carrot, peel and cut in half lengthwise. 300 grams of parsnips, 3 apples and the second onion, wash, peel (remove seeds from apples), cut into cubes.
4.1 bunch of cilantro chop.
5. Heat a frying pan, onions and carrots, cut in half, put in a preheated dry hot frying pan, cut down, fry for 5 minutes over medium heat.
6. Put the baked onions and carrots, 3 bay leaves in a saucepan for the chicken, season with salt and pepper, simmer over low heat for 30 minutes.
7. Put the finished chicken on a plate, cool and separate the meat from the bones; Strain the broth.
8. Pour 2 tablespoons of vegetable oil into a saucepan, heat.
9. Then add chopped apples, onions, parsnips, simmer, stirring occasionally, over low heat for 15 minutes.
10. Pour into a saucepan 1 liter of chicken broth, a glass of milk, add cilantro, bring to a boil and cook for 25 minutes over medium heat.
11. Grind the finished soup with a blender.
12. Then pour back into the saucepan, add salt and pepper, heat to the desired temperature.
13. Serve the parsnip soup with the chicken on top.
Decorate the finished soup with croutons.