Oh boy! Brrrrrr!!!! I know it's autumn, but if feels like winter out there today! Summer is officially over! I'm now hoping on an Indian Summer, please pretty please! ummm . . . with sugar on it??
Oh well . . . if nothing else, at least this changeable British weather gives us something to talk about at the bus stop . . . common ground to meet on, if you like.
This is real soup weather, and with this also being British Food Fortnight, I thought there would be no better soup to celebrate the versatility and deliciousness of autumnal British food, than this delightful marriage of parsnips, Bramley apples and thyme!
These flavours are oh so delicious together. Parsnips have a very distinctive flavour that is totally enhanced by the sweetness of apples, and there is no better cooking apple in the world than beautiful Bramleys!
Add to that a touch of heat and spice from some curry powder, and the herby touch of thyme, and you've got a creamy soup fit for the Gods!
With some buttery, crunchy croutons on top, this is just the thing to chase away the autumn chill! Parsnips, apples and thyme in a warming bowl of soup . . . you just can't get more British than that!
*Parsnip, Apple and Thyme Soup*
Serves 4
Printable Recipe
Parsnip, apple and thyme, the holy trinity of soupdom! These three flavours marry quite happily!
1 small onion, peeled and chopped
2 TBS olive oil
1 tsp medium curry powder
a few sprigs of fresh thyme
3 large parsnips, peeled and chopped
1 large Bramley cooking apple, peeled and chopped
(If you can't get Bramley's use two large Granny Smith apples)
1 1/4 litre of chicken or vegetable stock (5 cups)
125ml of cream (1/2 cup)
sea salt and freshly ground black pepper
extra virgin olivecroutons and some fresh thyme leaves to garnish
Heat the olive oil in a large saucepan. Add the onion and curry powder. Cook and stir over medium low heat until the onion softens. Stir in the parsnips, apple and thyme sprig. Cook and stir to coat in the oil and spice. (You may need to add a bit more oil) Add the chicken stock. Bring to the boil, then reduce the heat to a simmer and simmer for 15 to 20 minutes until the apple and parsnip is quite soft. Puree until smooth with a stick blender. Season to taste with salt and pepper. Stir in the cream and heat through. Serve hot, ladled into heated bowls. Top each serving with a drizzle of olive oil, some croutons and some thyme leaves.
Oh, Marie! You make me long for a chilly English evening...and Bramley apples! Can't get them here, I'm afraid! But, I will muddle through the best I can and try this soup with another lovely type of apple...!
ReplyDeleteI hope you're having a beautiful weekend, dear friend! Although it is fall, it's now becoming our warm time here on the central coast of California...oh, well!
Much love to my dear friend so very far away...
Julie
This makes me long for Fall!! Our temps have been in the upper 80s and lower 90s lately. Maybe in a few months we will have some real Fall weather and be in the mood for such a delicious looking soup.
ReplyDeleteOooh, this almost sounds like a dessert soup- all that lovely sweetness! What a beautiful combo
ReplyDeletexoxo Pattie
This is a new combination of flavors to me but I do love cream soups. Will certainly save this to try as our autumn season is fast upon us here in New England.
ReplyDeleteI love sweet-savory foods, this fits the bill! Looks delicious, especially with the croutons!
ReplyDeleteI love the idea of parsnip soup..I may make your most recent little cookies today:)
ReplyDeleteDear Marie this soup look delicious here is still cold a really cold Spring dear, I make some soups too, I hope you and Tood are so good (and Daisie too je,je!) Hope you have a lovely weekend! huggss, love ya! gloria
ReplyDeleteThere were lots of lovely parsnips at the shop this week, so I grabbed them. This was a great use for some of them. I used Granny Smiths as they were all I could get, but the tartness was a great combination with the sweetness of the parsnips. The soup was velvety and creamy and I sprinkled on some blue cheese to serve and instead of croutons, I accompanied the soup with your lovely Gruyere and Mustard Sticks from here: https://www.theenglishkitchen.co/2014/05/gruyere-and-mustard-sticks.html Delicious!
ReplyDeleteI just put down the empty bowl after eating a serving of your parsnip, apple and thyme soup. I'm glad I have more on the stove - it's delicious, even if I didn't get the croutons on top, which would have been perfect. I just want to say that you have a new fan: Thank you for sharing your simple and easy but delicious recipes! I love how a semi-lousy cook like me with a limited spice rack can suddenly produce good food.
ReplyDeleteI am so pleased that you made this soup and even more pleased that you enjoyed it! Thank you so much for taking the time to leave some words re your experience! It is muc appreciated! xo
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