“The sweetness of parsnips can be a little too much sometimes in a soup but the tartness of the Bramleys balances that up nicely.”
700-800g parsnips, peeled and roughly chopped
2 –3 large Bramley apples, (400-500g) peeled, cored and roughly chopped
1.5ltr vegetable stock
90ml double cream
- Gently cook the parsnip in the butter, in a covered pan for about 5 minutes giving the occasional stir and not allowing them to colour then remove the lid, add the apples and vegetable stock and bring to the boil. Season and simmer gently for about 15 minutes until the parsnip is soft.
Blend in a liquidiser until smooth and strain through a fine meshed sieve. Bring back to the boil, add the double cream and adjust with a little water or stock if it’s too thick.
- Serve in hot soup bowls.