Delicious parsnip soup with the slightly sweet tang of apple. Add in the sage and the cream and you have a comforting version of classic parsnip soup
Prep time: 20 mins
Cooking time: 40 mins
Total time: 1 hr
Skill level: Bit of effort
- 30g (1oz) butter
- 1 onion, peeled and sliced
- 650-700g (1lb 7oz-1lb 9oz) parsnips, peeled and sliced
- 1 large cooking apple (about 300g/10oz), peeled and sliced
- 1.25 litres (2 pints) vegetable stock
- About 24 sage leaves
- 142ml pot single cream
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 12 small slices brown bread
- Put the butter, onion, parsnips and apple in a large pan. Cover and cook gently for 10 minutes, stirring occasionally.
- Stir in stock, add 4 sage leaves. Bring to the boil, cover and simmer for about 40 minutes, until the parsnip is soft enough
- Take sage leaves out. Spoon the soup mixture into a blender or food processor and whizz.
- Pour the soup back into the pan and reheat gently with the cream. Check the seasoning.
- Meanwhile, heat the oil in a small frying pan. Add a few sage leaves at a time, let them sizzle, then remove with tongs and drain them on kitchen paper. Quickly fry the bread in the sage-flavoured oil. Drain the croûtes on kitchen paper.
- Ladle the parsnip soup into bowls, place 2 croûtes on top, garnish with a few sage leaves and sprinkle with freshly ground black pepper.
Nutritional information per portion
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.