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
- Chop the vegetables.
- Melt the butter in a large saucepan and sauté the vegetables and apple, stirring frequently, until the onion is transparent.
- Add the stock and herbs then bring to the boil and reduce heat.
- Cover and simmer for 30 mins.
- Add the milk.
- Allow to cool slightly before blending in a liquidiser goblet in small quantities.
- Reheat to serving temperature and adjust seasoning to taste.
From the Cranks recipe book
Download the Recipe
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
- Chop the vegetables.
- Melt the butter in a large saucepan and sauté the vegetables and apple, stirring frequently, until the onion is transparent.
- Add the stock and herbs then bring to the boil and reduce heat.
- Cover and simmer for 30 mins.
- Add the milk.
- Allow to cool slightly before blending in a liquidiser goblet in small quantities.
- Reheat to serving temperature and adjust seasoning to taste.
From the Cranks recipe book
Download the Recipe