Parsnip and apple soup with a creamy hint of almonds. It’s super easy to prepare, particularly delicious as a lunch. Not too heavy but still comforting.
Braise all the parsnip soup ingredients in butter and olive oil
Give the onion mixture time to saute in butter and oil; when the onion turns golden, add the parsnips, herbs, potato and garlic. Braise until the parsnips and potato begin to soften. Sprinkle with a little of your stock if they start to stick – you don’t want anything to burn. You can then add the apples and almond flakes.
Rosemary and sage for a hint of flavour but not to dominate
The rosemary and sage add a layer of flavour but don’t dominate, so be careful to add only a tiny sprig, as both are potent herbs.
Once the apple is soft, add the stock, boil, and reduce to a simmer until all the vegetables are soft and whizzable. Stir in the cream and blend. If you want a thinner soup, add a little milk until you reach the right consistency. Bring back to a boil and turn off the heat. Taste and adjust the seasoning accordingly – you may need to add a little salt if your stock is not salty. A squeeze of lemon also adds a nice tang.
And that’s it – quick and tasty.
the apples
I have garnished the parsnip soup with a few toasted almonds, dehydrated apples and a pinch of chilli flakes. The dehydrated apples may be a step too far if you want a fast lunch. They are, however, straightforward – make a large batch so you can snack on them for the rest of the week. 😃
Cut the apple into fine slices – you’ll need a mandolin. Or cut the apple in half and feed it through a food processor using the finest blade. Arrange them on parchment paper and bake in a low oven (middle to low shelf) for about 2 hours. Store in a sealed container for about a week.
Parsnip and Apple Soup
Ingredients
- 3 parsnips peeled and chopped
- 1 large onion roughly sliced
- 1 small potato peeled and chopped
- 1 large apple two apples or more if you are making dehydrated apples
- 3 cloves garlic minced or finely sliced
- 1 small tip of a rosemary branch (5/6 needles)
- 2 small leaves sage
- 1 bay leaf
- 1 small handful almond flakes reserve a few to toast as your garnish
- 500 ml good quality chicken or vegetable stock – preferably homemade
- ⅓ cup cream
- 200-300ml ml milk of your choice approximate – to thin the soup to your liking
- ½ lemon optional
- 50-70 g butter
- olive oil
- salt and freshly ground pepper
- 1 tsp chilli flakes
Instructions
The Soup
- Add the butter and a dash of olive oil to a heavy based saucepan; when golden, reduce the heat and add the parsnips, herbs, potato and garlic.
- Braise over a low heat until the parsnips and potato start to soften. Sprinkle with a little of your stock, or add more butter/oil if they stick – you don't want anything to burn.
- Add the apples and the almond flakes.
- Once the apple is soft, add the stock, boil, and reduce to a simmer until all the vegetables are soft and whizzable.
- Remove the bay leaf, stir in the cream and blend. Add the little milk until you reach the right consistency. Bring back to a boil and turn off the heat.
- Taste and adjust the seasoning accordingly – you may need to add a little salt. A squeeze of lemon also adds a nice tang.
- Garnish with a few toasted almonds, dehydrated apples and a pinch of chilli flakes.
Dehydrated Apples
- Cut the apple into fine slices – you'll need a mandolin. Or cut the apple in half and feed it through a food processor using the finest blade. Arrange them on parchment paper and bake in a low oven at 100 °C (middle to low shelf) for about 2 hours. Check on the apples after 30 minutes and again after 30-40 minutes. If the apples are cooking too quickly, Turn the oven down or leave the oven door ajar. Towards the end of cooking, you can turn the oven off and leave the apples in the oven as it cools. Store in a sealed container for about a week.
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