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Parsnip & Apple Soup

Food Quick Meals Starters Gluten-free Vegetarian
Andy Gabbitas, The Wortley Arms in Sheffield
25 Servings
25g butter
1 tbsp sunflower oil
2 medium onions, chopped
600g parsnips, cut into 2cm pieces
2 garlic cloves, crushed
600g Bramley apples, peeled, quartered and cut into chunks
1 ltr vegetable stock (GF)
150ml cream
Flaked sea salt and freshly ground black pepper
  1. Melt butter and oil in a large saucepan. Gently fry onions and parsnips for 15 minutes, or until onions are softened.
  2. Add garlic and apples and cook for a further 2 minutes, stirring regularly.
  3. Pour over stock and bring to a boil. Reduce to a simmer and cook for about 20 minutes, or until parsnips are very soft.
  4. Remove from heat and season with salt and freshly ground black pepper.
  5. Blend mixture in a food processor until smooth. Stir in cream, adding a little extra if required.
  6. Season to taste with salt and freshly ground black pepper Serve with parsnip crisps and homemade bread (gluten free if necessary).