Parsnip and Apple Soup

An unusual but very tasty soup, perfect for the autumn. It is quite sweet which makes it a perfect partner with blue cheese - crumble it in or have it on toast.

Method

Peel and chop the parsnips and onion, and peel, core and chop the apples. Melt the butter and oil in a pan over a medium heat. Add the onion, parsnips and apples and cook gently for about 10 minutes, stirring now and then. Add the cumin, nutmeg and thyme and cook for a couple more minutes, then pour in the stock. Bring to the boil, then simmer for 15-20 minutes, until the parsnip is soft. Add a little hot water if the consistency is a little too thick.
With a stick blender, or in a liquidiser, blend until smooth, stir in the cream or crème fraiche, season and serve.

Ingredients

Cream Or Creme Fraiche 2 - 3 Tbsp
Ground Nutmeg (optional) To Season To Taste
Salt And Freshly Ground Black Pepper To Season To Taste
Vegetable Stock (made With A Cube Or Powder) 1 Litre
Fresh Thyme Leaves 1 Tsp
Ground Cumin And Ground Nutmeg ½ Tsp Each
Apples 2
Parsnips 3 Medium
Onion 1 Small
Olive Oil 1 Tbsp
Butter 20 G

Hints 'n' Tips

You can use any type of apple for this - cooking or dessert. If using a cooking apple, such as a Bramley, you may only need one as they are often very large. Also, it will be slightly less sweet than with a dessert apple.
Also good without the cream / creme fraiche if you prefer it dairy free.
Try sprinkling a few toasted walnuts and / or pumpkin seeds on top.
Freezes well.

Comments

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Certainly unusual but also quite wonderful
I'm glad you agree Mr Green! It's good to hear that you enjoyed it. Thank you for letting me know.
lovin your parsnip apple soup wow, do you have a recipe for parsnip apple curry soup ?
I must say I have to share this Parsnip and Apple Soup recipe with my facebook friends.
Thanks Adrian. I haven't tried it yet, but promise to do when I get some parsnips next. I would suggest that adding a teaspoon of curry powder or garam masala, or a blend of spices, such as ground cumin, ground coriander, turmeric, ground ginger and chilli powder, would probably work. This is how I do a simple curried parsnip soup, and I don't see why it wouldn't work with the apple. I would add it along with the onion etc. at the beginning. In my curried parsnip soup recipe I also sometimes add a small clove of garlic, finely grated, but I am not sure if this would compliment or clash with the apple, so need to experiment.
Thank you Anett. Glad you like it too.
Hi Adrian. I did a curried version this week with cumin, coriander, turmeric and a pinch of chilli powder and it worked well, so give it a try!
NB it was with chilli flakes, not chilli powder.
yummmmmm, tried your curried version with chili flakes :-) and agree it did really work well. Really lovely in the cold weather. thanks for the idea.
Excellent. I think you can take credit for the idea though! Happy new year!
I substituted the parsnip with pumpkin this week and it was very tasty.
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