October 09, 2012 - 16:50 BST hellomagazine.com Parsnip and Apple Soup recipe Dish type: SoupServes 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.
