Parsnip and apple soup with cream and crispy sage recipe
- A little tricky
- Serves 4-6, freezes well
Ingredients
- 2tbsp Olive oil
- 1 Large onion, finely chopped
- 750g Parsnips, peeled and diced into 2cm pieces
- 2 Bramley cooking apples, peeled, cored and diced
- 2 Garlic cloves, crushed
- A small handful of sage leaves, chopped
- 1l Vegetable stock
- 100ml Double cream (optional) plus a drizzle for garnish
- Salt and freshly ground black pepper
For the crispy sage
- 25g Butter
- sage leaves
- flaked sea salt
Method
- STEP 1
Heat the oil in a large heavy based pan set over a low heat. Add the onion and fry gently for 15-20 minutes, stirring occasionally, until soft and light golden brown.
- STEP 2
Add the parsnip, apple, garlic and sage and season well with salt and pepper. Stir-fry for another couple of minutes before pouring in the stock. Bring up to a steady simmer and cook gently, uncovered, for another 15 minutes or so until the parsnips are soft and tender.
- STEP 3
Process the soup until really smooth – either by using a stick blender in the pan, or by carefully transferring to a liquidiser. Stir through the cream, if using, and add a splash of water if it’s too thick. Reheat gently and taste to check the seasoning.
- STEP 4
To make the crispy sage garnish, set a small frying pan over a medium heat and add the butter. Once it melts and begins to foam gently, add the sage leaves and salt, fry for a minute or so until crisp, stirring a little to keep the leaves separate. Remove from the heat and set aside.
