Parsnip And Apple Soup

Parsnip And Apple Soup

The velvety texture of a creamy soup is always welcoming, and the unmistakable flavour of parsnips, blended with a hint of tart cooking apple, is very warming. Root crops of all types thrive in fertile East Anglian soil, but parsnips don’t reach their peak until after one or two hard frosts.

SERVES 6 – 8 (AS A STARTER)

Ingredients

25 g (1 oz) butter

700 g (1 1/2 lb) parsnips, peeled and roughly chopped

1 Bramley cooking apple, cored, peeled and roughly chopped

1.1 litres (2 pints) chicken stock

4 fresh sage leaves or 2.5 ml (1/2 tsp) dried sage

2 cloves

150 ml (5 fl oz) fresh single cream

salt and pepper

fresh sage leaves or parsley and croutons, to garnish

How to Make Parsnip And Apple Soup

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