Recipe of the Month
Creamy parsnip and apple soup
A winter warmer
Enough for 6 - depending on how much comfort you need.
- 25g butter
- 1 tbsp sunflower oil
- 2 medium onions, chopped
- 600g parsnips, cut into 2cm/1in pieces
- 2 garlic cloves, crushed
- 600g Bramley apples, peeled, quartered and cut into chunks
- 1 litre vegetable or chicken stock
- 150ml milk
- flaked sea salt and freshly ground black pepper
Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.