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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

Ingredients

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

Instructions

1

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

2

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.

3

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

4

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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