Parsnip and Apple Soup
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Parsnip and apple soup, with a little rosemary, sage and flaked almonds, subtle flavours for a delicious creamy soup. A perfect lunch.
Serves:4 people
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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