Adam Gray adds a touch of Granny Smith apple to his creamy apple and parsnip soup recipe, which compliments the earthy, sweet parsnip beautifully. With both star ingredients at their best in autumn, this warming soup is bound to become a seasonal favourite. Use a non-animal rennet alternative to Parmesan if catering for vegetarians.
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Start the parsnip and apple soup by peeling and quartering the parsnips, ensuring you remove any woody centres. Peel and finely chop the onion, then peel, core and quarter the apples
500g of parsnip
2 Granny Smith apples
Heat the butter in a heavy-based saucepan until it starts to foam. Add the onions and cook gently without browning for 8-10 minutes, stirring occasionally
50g of butter
Add the parsnips and apples and continue cooking for a further 5 minutes
Pour in the milk to cover the ingredients and bring to the boil. Reduce the heat and simmer gently for 15-20 minutes, until the parsnips are tender
1000ml of semi skimmed milk
Remove the parsnip and apple soup from the heat and pour in the cream. Reheat on a gentle heat, stirring continuously. Once added the single cream to the soup you must not boil as this will cause the soup to curdle.
150ml of single cream
Purée the parsnip and apple soup in a liquidizer, then pass it through a fine sieve. Season to taste with salt and pepper then serve with a sprinkle of Parmesan cheese and some warm crusty bread
ground white pepper
Parmesan, or vegetarian hard cheese, grated to taste
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