Page 13 - PowerPoint Presentation

Creamy parsnip and

apple soup

Ingredients Method

25g butter
1 tablespoon olive oil
2 medium onions, chopped Melt the butter and oil in a large
600g parsnips, cut into 2cm pieces saucepan. Gently fry the onions and
2 garlic cloves, crushed parsnips for 15 minutes, or until the
600g apples, peeled, quartered and cut onions are softened. Add the garlic and
into chunks apples and cook for a further two
1 litre/1¾ pints vegetable stock minutes, stirring regularly.
150ml milk Pour over the stock and bring to the
Sea salt and freshly ground black boil. Reduce the heat to a simmer and
pepper 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.

Stir in the milk, adding a little extra if
required. Season to taste with salt and
freshly ground black pepper