Parsnip Apple Soup
We serve this soup with topped with a dollop of whipped cream and pinch of coco powder. You could also top it with a drizzle of olive oil and scatter of parsley and dill leaves or freshly grated apple and ginger or a drizzle of spicy chili and paprika oil or...the list goes on.
Ingredients
1 onion, sliced thinly
1 tablespoon salt
1 cup white wine or hard cider
3 lbs parsnips, peeled and cut into chunks
3 quarts chicken stock or water
1 lb apples, core removed and flesh cut into chunks
1 cup heavy cream
pinch cocopowder
Method
- In a stock pot heat a glug of olive or neutral oil over medium heat
- Sweat the onions and salt until soft and translucent
- Add the wine or cider and evaporate until almost dry
- Add the parsnips and stock
- Bring to a boil, reduce to a simmer and cook until the parsnips are tender
- Add the apples and continue cooking until the apples are soft
- Blend the soup in a high-powered blender until perfectly smooth
- Just before serving whip the cream to soft peaks
- Transfer the soup to bowls, top with a dollop of whipped cream, pinch of coco powder and drizzle of olive oil to serve
