Kasi Kitchen
Creamy parsnip and apple soup
This delicious parsnip and apple soup perfectly combines tangy cooking apples and the sweetness from parsnips. A wonderfully smooth soup.
Ingredients
- butter: 25g/1oz butter
- sunflower oil: 1 tbsp sunflower oil
- onions: 2 medium onions, chopped
- parsnips: 600g/1lb 5oz parsnips, cut into 2cm/1in pieces
- garlic: 2 garlic cloves, crushed
- Bramley apples: 600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
- chicken stock: 1 litre/1¾ pints vegetable or chicken stock
- milk: 150ml/5fl oz milk
- black pepper: flaked sea salt and freshly ground black pepper
Method
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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.
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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.
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Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.
Creamy parsnip and apple soup