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
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
To freeze this parsnip soup, before adding cream, freeze in a plastic container for up to 2 months. Heat as from Step 4.
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.