recipes
Apple and parsnip soup
Serves:
2011-12-29
Ingredients
- 3 granny smith apples, peeled and finely diced
- 1 tbsp butter
- 1 onion, chopped
- 500g parsnips, peeled and chopped
- 1 bay leaf
- 2 sprigs of thyme
- 500ml chicken stock
- 100ml cream
Method
In a large saucepan, sauté the onion, herbs and parsnips together with the butter and continue to cook gently until vegetables are glazed. Add in the apples and top up with the chicken stock. Reduce for 15 minutes and finally mix in the cream. Remove the fresh thyme and blitz slightly, but still leaving chunky. Serve in large glasses with crispy croutons.
Suggested accompanying wine: DELICATA Medina Chardonnay D.O.K. Malta
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