Apple and Parsnip Soup Recipe

Parsnip is a great ingredient for soups because it goes well with other vegetables or with fruit and has a great flavour. You can grow your own parsnips if you live somewhere cold because they don't reach their peak until they've had a couple of hard frosts.

Parsnip Soup Starter with Apple

Ingredients -

25 g butter
1 cooking apple, peeled, cored and chopped
700 g parsnips, peeled and chopped
150 ml single cream
2 cloves
4 fresh sage leaves or half a teaspoon dried sage
1 litre chicken stock
Fresh sage leaves or parsley to garnish
Croutons to garnish
Salt and black pepper

Preparation:

Melt the butter, add the apple and parsnips, cover and cook for 10 minutes over a low medium heat, stirring occasionally. Add the sage, cloves and stock, bring to the boil then cover and simmer for half an hour until the parsnip is soft. Remove the cloves and sage leaves, cool slightly then purée in a food processor or blender. Return to the pan and reheat with the cream. Season. Serve hot garnished with the croutons and parsley or sage.

Serves 6 to 8