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Adam Gray's Parsnip and Apple Soup

09 OCTOBER 2012
Dish type: Soup

Serves 4

Ingredients:


500g parsnip
1 onion
2 Granny Smith apples
50g butter
1 litre semi skimmed milk
150ml single cream
Salt White pepper
3 tbsp grated
Parmesan cheese  

To serve
Crusty bread   

Method:

1. Start by peeling and quartering the parsnips, removing any hardened centres. Peel, core and quarter the apples then finely chop the onion.  

2. Heat the butter in a large saucepan until it starts to foam. Add the onions and cook gently for 8-10 minutes, stirring now and again, until they are soft but not browned.  

3. Once soft, throw in the parsnips and apples and cook for a further 5 minutes.  

4. Pour in enough milk to cover the ingredients. Bring the milk to the boil and then reduce the heat, simmering gently for 15-20 minutes until the parsnips are tender  

5. Once tender remove the pan from the heat and pour in the single cream  

6. Place the soup in a liquidizer and blend until smooth, then pass it through a fine sieve. Season to taste, serving with a sprinkle of Parmesan cheese and the crusty bread.  

For the original recipe visit the Great British Chefs website.  

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