Parsnip & Apple Soup

I thought I better post this recipe before the weather gets too hot to enjoy a bowl of soup.  This is a delicious soup we had for supper the other night along with some homemade scones.  It went down a real treat on a cool and rainy day!


 


Todd loves thick and smooth soups. He is not fond of brothy soups, so this was a real pleaser for him.   Thick and rich, and relatively healthy.



Parsnips and apples go very well together surprisingly.   Parsnips have an earthy sweetness . . .  and so do apples.   You use cooking apples for this however, so don't worry, the end result is not a sweet soup.

 

Simple flavours.  Rich and indulgent texture  . . .  like velvet . . . creamy, but there is no cream involved.  In fact the other day I used almond milk because that is what I had.



Todd had two bowls and I took the leftovers over to Doreen so that she could enjoy some as well.  She loved it.  I don't imagine we will have too many more soup days before the end of summer, so you best make this now while you can still enjoy it!

 

*Creamy Parsnip and Apple Soup*

Serves 4 - 6

depending on appetites

Printable Recipe 

This is a delicious soup with a lovely thick texture.  Very simple to make. 

1 TBS butter

1 TBS olive oil

2 medium onions, peeled and chopped

1 1/2 pounds parsnips, peeled and chopped into 1 inch pieces

2 cloves of garlic, peeled and crushed

1 1/2 pounds cooking apples, peeled, quartered and cut into chunks

1 litre (1 3/4 pint) Vegetable stock

150ml milk (5 fluid ounces)

fine sea salt and freshly ground black pepper to taste

chopped fresh parsley to serve (optional) 

Heat the olive oil and butter in a large saucepan.  Add the parnips and onions.  Cook, stirring occasionally, over medium low heat, until lightly softened without colouring.  This will take about 15  minutes.  if you find them beginning to catch, add some of the stock.  At the end of that time, stir in the apples and garlic.  Cook for a few minutes, stirring.  Add the stock and brong to the boil.  Reduce to low and cover.  Simmer for about 20 minutes, or until the parsnips are very soft.  Remove from the heat and season with the salt and black pepper.   Blitz until smooth with a stick blender or very carefully in a full size blender.   Whisk in the milk, adding a bit extra if need be, until the soup is of the right consistency.  Taste and adjust seasoning as required.  Sprinkle with chopped parsley and serve.



Tune in tomorrow for the scone recipe that I made to go with this tasty soup.  Cheddar and Oat Scones.  Delish!  Bon Appetit!