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Parsnip and Apple Soup

Parsnip and Apple Soup

A sweet and velvety Parsnip and Apple Soup recipe from Around Britain cookbook.


Best British Regional Recipes: Eastern England

This creamy soup originates from East Anglia, where root crops thrive in the fertile soil. The sweet and velvety texture of parsnip combines wonderfully with a hint of tart cooking apple. Blended with cream, this is a really smooth starter.

Parsnip and Apple Soup


Butter 25g (1oz)

Parsnips 680g (1½lb), peeled and sliced

Bramley cooking apple 1, cored, peeled and sliced

Vegetable stock 1.25 litres (2 pints)

Sage leaves 4, plus extra to garnish

Cloves 2

Single cream 150ml (5fl oz)

Salt and freshly ground black pepper

Dessert apple 1, cored, peeled, sliced and fried in 25g (1oz) butter, to garnish



Melt the butter in a large saucepan and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.


Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.


Remove the sage leaves and cloves, then purée the parsnips in a blender or food processor.


Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and with granary bread.

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