Before produce became available to us year-round, cooks used ingredients as they were harvested and those which could be stored in cool rooms or root cellars.
This is a great creamy and warming soup for the cooler seasons, this soup combines parsnips and apples, but no cream. I adapted the recipe from The National Trust.
Warming Parsnip and Apple Soup
A great creamy and warming soup for the cooler seasons, this soup combines parsnips and apples, but no cream. I adapted the recipe from The National Trust.
Ingredients
- 2 tbsp. vegetable oil
- 1 cup chopped onion
- 2 cloves garlic minced
- 2 tsp. nutmeg freshly ground
- 8 cups parsnips peeled and chopped
- 2 cups apples peeled, cored and sliced
- 4 cups vegetable or chicken stock
- 1 pinch salt and pepper
- 1/3 cup extra virgin olive oil
- 2 tbsp. fresh sage, finely chopped
Instructions
- Heat the oil in a dutch oven, then add the onion, garlic and nutmeg and sauté for 5-10 minutes until softened.
- Add the parsnips and apples and sauté for 5-10 minutes. Add the stock, bring to a boil. Add water if needed to ensure the vegetables are covered. Simmer gently for 20 minutes or until the parsnips and apples are softened.
- Remove the pan from the heat and leave to cool slightly. Using a hand blender or blender, blend until the mixture is perfectly smooth. Add enough water to achieve a smooth consistency and season with salt and pepper.
- Serve hot or warm.
Finishing oil
- Place the oil and sage in a saucepan over a medium heat and continue to warm through until the sage begins to sizzle.
- Remove the saucepan from the heat and leave to cool. Drizzle the oil over the soup when you serve, using a spoon to swirl.
Notes
Tools of the Trade
Hand Blenders
My appliance I can't live without is my hand blender. I even travel with it, but that might be going too far for some!
Tried this recipe?Let us know how it was!
