Parsnip and Apple Soup
Claire Hardstaff gave me this recipe a few years ago – it
really is delicious.
Ingredients
1oz butter
1 ½ lb parsnips, peeled and roughly chopped
1 Bramley cooking apple, cored, peeled and chopped
2 pt chicken stock
4 fresh sage leaves or ½ tsp dried sage
2 cloves (optional)
5 fl oz single cream
salt & pepper to taste
Method
1. Melt butter, add parsnips & apple in a large saucepan, cover and cook gently for 10 minutes, stirring occasionally.
2. Pour in the stock, add sage & cloves. Bring to the boil, cover and simmer for 30 minutes until the parsnip has softened.
3. Remove the sage leaves and cloves, leave to cool slightly then puree in a blender.
4. Return to the pan and reheat gently, sirring in the cream. Season to taste and garnish.
Variations
The cream can be replaced with milk. The cloves can be replaced with ¼ teaspoon of curry powder.
Ingredients
1oz butter
1 ½ lb parsnips, peeled and roughly chopped
1 Bramley cooking apple, cored, peeled and chopped
2 pt chicken stock
4 fresh sage leaves or ½ tsp dried sage
2 cloves (optional)
5 fl oz single cream
salt & pepper to taste
Method
1. Melt butter, add parsnips & apple in a large saucepan, cover and cook gently for 10 minutes, stirring occasionally.
2. Pour in the stock, add sage & cloves. Bring to the boil, cover and simmer for 30 minutes until the parsnip has softened.
3. Remove the sage leaves and cloves, leave to cool slightly then puree in a blender.
4. Return to the pan and reheat gently, sirring in the cream. Season to taste and garnish.
Variations
The cream can be replaced with milk. The cloves can be replaced with ¼ teaspoon of curry powder.