Parsnip and apple soup 19 Jan 2013 The sweetness of the parsnips and the sharp edge to the Bramley apples combine perfectly...

The sweetness of the parsnips and the sharp edge to the Bramley apples combine perfectly to provide a nutritious and balanced winter soup that is just right for this time of the year. Not only is this soup really easy to make, but it costs very little to produce.

To serve four people you will need:

• 4 large parsnips – peeled and chopped into small pieces
• 1 Bramley apple – cored and cut into slices (skin still on)
• 1 medium onion – chopped fine
• 1 clove garlic – chopped fine
• Piece of butter size of a walnut
• Dash vegetable oil
• 1 litre/1 ¾ pts vegetable stock
• Salt and freshly ground black pepper corns to season.

Method:

• Peel and cut the parsnips, slice the apple, chop the onion and garlic clove.
• Heat the oil and butter in large pan and add parsnip, onion and apple pieces and cook over a gentle heat until the parsnips begin to soften and brown slightly.
• Stir in the chopped garlic and cook until the garlic gives off its aroma, stir and then add the stock and bring to the boil.
• Simmer for about 10 moments, then remove from the heat.
• Allow to cool a little then pour in the liquidizer and zap into a puree.
• Taste and season, then strain through a sieve for an extra smooth finish (optional).
• Fry a few slithers of parsnip in oil until brown and crisp for garnish.

NOTE: Should you wish for a creamy finish, stir in a generous dash of milk to the soup at the end, or add a swirl of cream.