Parsnip and apple

Bardzo dobra

Warming, tasty and a cinch to make, too – what more could you want of a starter? Unfortunate picture, as the soup is really tasty – promise to take a more suitable picture next time..

Serves 4-6.

  • 100g butter
  • 1 onion, peeled and sliced
  • 1kg parsnips, peeled and sliced
  • 1 sprig fresh thyme, leaves picked
  • 1 bay leaf
  • 2 pints chicken (or vegetable) stock
  • 1 large cooking apple
  1. In a pan, melt the butter over a medium heat, then add the sliced onion and sauté until it is soft but has not taken on any colour.
  2. Add the parsnips and sauté until they start to soften.
  3. Add the thyme and bay leaf.
  4. Once the herbs are starting to soften in the hot fat, add the stock.
  5. Bring to a boil, simmer until the parsnips are soft, then remove them from the heat.
  6. Peel, core and slice the apple, and add to the soup.
  7. Whiz the whole lot in a blender, season to taste and serve –

You may choose to add a swirl of horseradish cream on top.

 

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