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Recipes

   Parsnip and Apple Soup

recipe image
Parsnips have been popular since Mediaeval times and their sweet flavour marries with tart English cooking apples extremely well. It is said that parsnips are at their peak after at least one hard frost. The velvety texture of this East Anglian creamy soup is always welcoming and the unmistakable flavour of parsnips, blended with a hint of tart cooking apple, is very warming.
Ingredients
Serves: 6

700 Gram Parsnips, peeled and chopped (1 1/2 lb)
1 Bramley apple, peeled, cored, chopped
25 Gram Butter (1 oz)
1.1 Litres Chicken stock, or vegetable stock (2 pints)
4 leaves Sage (or 1/2 tsp dried) plus extra to garnish
2 Cloves
150 ml Single cream ( 1/4 pint)
Method
Gently cook the parsnips and apple in the butter in a covered pan for about 10 minutes. Stir occasionally.

Add the stock, sage and cloves and bring to the boil.

Cover and simmer gently for 30-40 minutes until the parsnips have softened. Remove the sage leaves and cloves.

Liquidise. Add cream and reheat gently without boiling. Serve garnished with more fresh sage leaves.



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