Parsnip and apple soup

This is a recipe from an English soup book my friend has, but I don't know the name of it. I'll try to reference it properly in the future.

Ingredients

• 60g butter
• 1 large white onion, diced
• 2 sticks of celery, chopped
• 2 cloves of garlic
• 1/2 tsp ground cumin
• 1/2 tsp garam masala
• 1/4 tsp cayenne pepper
• 1 large apple, chopped
• 500g parsnip, roughly chopped
• 1 litre vegetable stock
• 120ml double cream
• 1/2 lemon, juiced
• 1/2 tsp salt

Method

1. Melt the butter in a saucepan, then add the onion and celery. Cook gently for 10 minutes. Mince the garlic and add it to the pot. Cook for another 2 minutes.

2. Add the spices, apple and parsnip. Cook for another 5 minutes.

3. Add the stock and simmer for 20 minutes.

4. Add the cream and lemon juice. Blend with a stick blender, then taste to check the seasoning. Add up to 200ml more water if it needs thinning a little.

If the celery has a leafy top, I like to chop up a bit and scatter it on top for a garnish. It also tastes great.

Tags

• Recipe
• Soup
• For the freezer
• Starter
• Easy