Parsnip and Apple Soup is a traditional English recipe for classic fruit soup made from a blend of apples and parsnips cooked in chicken stock that's finished with cream and garnished with sage and croutons. The full recipe is presented here and I hope you enjoy this classic English version of: Parsnip and Apple Soup.
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This is a classic East Anglian soup that marries the first of the new season's parsnips with the last of the autumn's cooking apples.
Ingredients:
25g butter
700g parsnips, peeled and roughly chopped
1 cooking apple (tart ones like Bramley are good) peeled, cored and roughly chopped
1.1l chicken stock
4 fresh sage leaves
2 cloves
150ml single cream
salt and black pepper, to taste
fresh sage leaves, shredded and croûtons to garnish
Method:
Melt the butter in a large pan and add the parsnips and apples. Cover and allow to sweat gently for about 10 minutes, stirring occasionally. Add the stock, sage leaves and cloves then bring to a boil, reduce to a simmer, cover and cook for 30 minutes, or until the parsnips have softened.
Remove the sage leaves and cloves with a slotted spoon then allow to cool slightly before transferring to a food processor or blender. Liquidize until smooth then return to a pan. Re-heat gently, stir in the cream and allow to warm through (do not boil).
Serve hot, ladled into warmed soup bowls and garnished with sage and croûtons.
