2 Granny Smith apples
1 litre semi skimmed milk
150ml single cream
Salt White pepper
3 tbsp grated
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.