Parsnip & Apple Soup

Preparation 20 mins
Cooking 40 mins
Makes enough for 4-6 servings


Ingredients

1 oz butter or margarine
1 medium onion
2 medium sized parsnips
1 medium sized bramley apple
1 pt (600ml) vegetable stock
2 tbsp chopped parsley (optional)
Half a teaspoon mixed herbs
1 pt milk
Salt and pepper to taste


Method

  1. Chop the vegetables.
  2. Melt the butter in a large saucepan and sauté the vegetables and apple, stirring frequently, until the onion is transparent.
  3. Add the stock and herbs then bring to the boil and reduce heat.
  4. Cover and simmer for 30 mins.
  5. Add the milk.
  6. Allow to cool slightly before blending in a liquidiser goblet in small quantities.
  7. Reheat to serving temperature and adjust seasoning to taste.

From the Cranks recipe book

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