Sunday, 7 December 2014

Parsnip and Apple Soup

While I was on holiday, I tried some delicious soup at a National Trust property.  Not something I normally do - too expensive - but it was a cold, damp day and I needed warming up.  The soup in question was parsnip and apple, which I must admit was not something I'd ever have considered trying or making.  But, it was delicious and is a meal that's both cheap and filling when made at home, and is lovely served with some homemade bread.

Those of you who've been with me for a while will know I'm a slap-dash cook, and things tend to get chucked in!  The recipe I was given by the NT chef also included potato which would bulk it out a bit, but I left that out.  You could also add a bit of cream to posh it up a bit and make 'cream of parsnip and apple'.

You'll need:


Some of these!  I used three parsnips which I think were about 60p from Aldi, one medium sized white onion which was part of Aldi's super 6 the other day (so around 49p for the whole pack), and three of the four apples you see pictured.  These were either lurking in the fridge or some windfalls I'd brought back from my mum's.  The smallest one was brown inside so I didn't use that one.

Get a heavy based pan and put in a chunk of butter - no idea how much I put in, but at a guess around 25g/1oz -  to melt on low heat. Finely chop the onion and put in a pan to sweat.  Peel and chop the parsnips and apples, taking the cores out of both.  Parsnip cores can be a bit woody and bitter so best to leave these out.

Once the onion is soft, chuck in your parsnip and apple pieces and add 500ml of veg or chicken stock.  I used a veg stock cube because I had some sitting in the cupboard.  Cover and cook until the parsnip is soft.

 
Blitz in one of these, with a stick blender or pass through a sieve if you haven't got either.


Et voila!  Parsnip and apple soup which should do 4 meals.  Lovely served with fresh crusty bread and a bit of butter.  The soup does benefit from a dash of black pepper added when you serve it.  A fab winter warmer that can cost less than 25p per portion.  Takes about 1/2 an hour to make.   Do let me know if you try this recipe, or have any suggestions for variations/improvements.

Until next time. x

3 comments:

  1. I think I'll have to try this. I've got loads of parsnips in the ground this year and I get a bit fed up of my curried parsnip soup if I'm not careful. I did make a borcht for the first time on Friday when a friend came over and it was really nice.

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  2. Looks great, will definitely give it a try. We love homemade soup
    Twiggy

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  3. Mmmm, can smell it from here. I will definitely make a pot of my own and your instructions are simple to follow. Thanks

    Sharri

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