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Parsnip soup

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Apple and parsnip soup
  • Serves: 6

  • Prep time:

    Includes processing the ingredients once cooked
  • Cooking time:

  • Total time:

  • Skill level: Bit of effort

  • Costs: Mid-price

 

Woman's Weekly recipe 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

Ingredients

  • 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
To serve:
  • 2 tablespoons olive oil
  • 12 small slices brown bread

Nutritional information

Each portion contains:

  • Calories304
    15%
  • Fat15.0g
    21%
  • Saturates6.5g
    33%

of an adult's guideline daily amount

  • Low
  • Med
  • High

More Information

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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.

More Info

That's goodtoknow

cartoon image of chef

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

Method

  1. Put the butter, onion, parsnips and apple in a large pan. Cover and cook gently for 10 minutes, stirring occasionally.
  2. Stir in stock, add 4 sage leaves. Bring to the boil, cover and simmer for about 40 minutes, until the parsnip is soft enough
  3. Take sage leaves out. Spoon the soup mixture into a blender or food processor and whizz.
  4. Pour the soup back into the pan and reheat gently with the cream. Check the seasoning.
  5. 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.
  6. Ladle the parsnip soup into bowls, place 2 croûtes on top, garnish with a few sage leaves and sprinkle with freshly ground black pepper.

Average rating

  • 3
(17 ratings)

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