Homemade soup is one of my favourite things about winter. In fact, comforting warming food and Christmas are pretty much the only things that I like about winter at all. I’m very much a warm weather girl.
That said, I’m not one for “soup in the winter, ice cream in the summer” I’ll eat what I fancy, whatever the weather is doing, thank you very much! But, I must say that I think to make
For my Parsnip and Apple Soup, I use apples from our tree in the garden. I’ve got absolutely no idea what they are, but they taste great. I freeze loads throughout the summer so that I’ve got plenty of apples ready to make apple sauce, apple crumbles and Parsnip and Apple Soup whenever I fancy. We’re good for apples all year around. However, if you haven’t got an apple tree, use the apples that you like the best, depending on whether you want your Parsnip and Apple Soup to be sweet or tart.
My Parsnip and Apple Soup uses cream and chicken stock, but you could skip the cream and use vegetable stock if you need to. It would still taste fab. Actually, I think to truly make your own soup, you should also make your own stock…but who has got the time for that?
I Serve my Homemade Parsnip and Apple Soup with homemade crusty white bread, as a proper filling meal. It could be a lighter meal and even a snack too though.
Creamy Parsnip and Apple Soup
- 6 Large Parsnips – Peeled and Chopped
- 5 Apples – Cored, Peeled and Chopped
- 1 ltr Veg or Chicken Stock
- Splash Double Cream – To Taste
- • Pinch Salt and Pepper
- Place the chopped apples and parsnips in a large heatproof dish on the hob
- Cover with Water and bring to a simmer
- Crumble in the stock cube and stir
- Simmer for 20 minutes until the parsnips are soft
- Remove from the heat and cool
- Blend with a stick blender
- While cool, add the cream and salt and pepper to taste
- Reheat to serve