Apple and Parsnip Soup

    This recipe yields 6~ 8 portions The sweetness of Parsnips and tart cooking apples compliment each other wonderfully. Very enjoyable with crusty warm bread rolls or a homemade herby loaf.


    1 person made this

    Ingredients

    • 25g butter and 1tbsp Olive oil.
    • 1 Medium sized yellow onion, finely chopped
    • 700g parsnips, peeled and roughly chopped, roasted for 20/25 minutes
    • 1 large cooking apple, cored, peeled and roughly chopped
    • 1.1 litres chicken or vegetable stock
    • 4 Fresh sage leaves
    • 1 fresh bunch of marjoram
    • 1Tsp of ground coriander
    • 2 whole cloves
    • 200g crème fraiche
    • 200g fromage frais
    • Salt and Pepper to taste

    Method

    1. Heat the butter and the oil together in a large thick bottomed saucepan. Sauté the onion, in the hot fat until soft and translucent - 5~7 minutes, do not brown the onion. Add the apples and the roasted parsnips, stir well. Cover and cook gently for 10mins, stirring regularly.
    2. Add the apples and the roasted parsnips, stir well. Cover and cook gently for 10mins, stirring regularly.
    3. Pour in the stock; add the sage, cloves, coriander and marjoram bunch. Bring to the boil and simmer for approx. 30mins (making sure that the parsnip are well cooked).
    4. Remove the sage leaves and the marjoram bunch; allow the soup to cool slightly, then pureeing in a blender or food processor. If you prefer a creamy smooth texture sieve the soup at this stage.
    5. Add the crème fraiche and the fromage frais and blend again for a few seconds
    6. Return everything to the saucepan and reheat gently, do not boil. season to taste. Serve Hot.

    Tip

    Serve Hot. Garnish with a sage leaf or croutons.

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