05 November 2006

Bonfire Night Soup

Parsnip and Apple Soup

25g (1oz) butter or margarine
700g (1 and half lb) parsnips, peeled and roughly chopped
1 cooking apple, peeled and roughly chopped
1.1 Litres (2 pints) vegetable stock or 2 veg oxo cubes
4 Sage leaves
2 Cloves
150ml (5 fl oz) single cream
Salt and pepper

1. Melt the butter in a large saucepan; add the parsnips and apple, cover and cook gently for 10 minutes, stirring occasionally.
2. Pour in the stock, and add the sage and cloves. Bring to the boil, cover, then simmer for 30 minutes or until the parsnips are very soft.
3. Remove the sage leaves and cloves; leave the soup to cool slightly; then puree in a blender or food processor.
4. Return the soup to the saucepan, add the cream and reheat gently. Season with salt and pepper. Serve hot and enjoy.
Serves 6 (For bonfire night I doubled the recipe and served it in mugs, may need spoons as it is a thick soup)

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