Kuehne June 2019
soup

Parsnip & Apple Soup

Andy Gabbitas, The Wortley Arms in Sheffield
Serves: 25
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Ingredients

  • 25g butter
  • 1 tbsp sunflower oil
  • 2 medium onions, chopped
  • 600g parsnips, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 600g Bramley apples, peeled, quartered and cut into chunks
  • 1 ltr vegetable or chicken stock
  • 150ml cream
  • Flaked sea salt and freshly ground black pepper

Method

  1. Melt butter and oil in a large saucepan. Gently fry onions and parsnips for 15 minutes, or until onions are softened.
  2. Add garlic and apples and cook for a further 2 minutes, stirring regularly.
  3. Pour over stock and bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until parsnips are very soft.
  4. Remove from heat and season with salt and freshly ground black pepper.
  5. Blend mixture in a food processor until smooth. Stir in cream, adding a little extra if required.
  6. Season to taste with salt and freshly ground black pepper Serve with parsnip crisps and homemade bread.
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