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Parsnip and Apple

Soups

Usually a creamed soup in milk.


The original source of this receipt isn't known. Can you help? editor@foodsofengland.co.uk

2 tablespoons oil
1 onion peeled and chopped
2 large parsnips, peeled and chopped
1 large cooking apple, peeled and chopped
500ml vegetable stock
500ml milk
1 teaspoon mixed, dried herbs
4 tablespoons single cream (optional)

Heat the oil in a large saucepan
Cook the onion for 5 minutes until soft
Add the parsnip and apple
Add the stock and herbs
Bring to the boil and simmer for 30 minutes
Add the milk
Process in a liquidiser
Return to the saucepan to reheat
Serve into bowls and add a swirl of cream if desired




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