Parsnip and apple soup

Cooking Soups Parsnip and apple soup

Take advantage of seasonal vegetables with this creamy parsnip and apple soup.

Lables: Egg free Fish free Peanut free Shellfish free Tree nut free
  1. Melt the butter in a large saucepan over medium heat. Cook the leek, stirring, for 5 mins or until just soft. Add garlic and cook for 30 secs or until fragrant. Add the parsnip, apple, potato, stock and 2 1/3 cups (580ml) water. Season. Bring to boil. Reduce heat to medium-low. Cook, covered, for 25 mins or until vegetables are tender.
  2. Use a stick blender to blend soup until smooth. Stir in 1/2 cup (125ml) of the cream.
  3. Ladle soup among serving bowls. Drizzle with olive oil and remaining cream. Top with parsley and extra apple. Serve with bread.

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40g butter
2 leeks, white part only, coarsely chopped
2 garlic cloves, coarsely chopped
800g parsnips, peeled, coarsely chopped
2 pink lady apples, peeled, cored, coarsely chopped
2 potatoes, peeled, coarsely chopped
2 cups chicken stock
3/4 cup thickened cream
Extra virgin olive oil, to serve
Flat-leaf parsley leaves, to serve
1 pink lady apple, extra, cored, finely chopped
White sourdough bread, to serve

Adv

Autors
Preparation time
20
Cooking time
35
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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