Parsnip and Apple Soup
 – Dairy Diary by Collins Debden

Parsnip and Apple Soup – Dairy Diary by Collins Debden

www.dairydiary.co.uk

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Ingredients

  • Butter 25g (1oz)
  • Parsnips 680g (1½lb), peeled and sliced
  • Bramley cooking apple 1, cored, peeled and sliced
  • Vegetable stock 1.25 litres (2 pints)
  • Sage leaves 4, plus extra to garnish
  • Cloves 2
  • Single cream 150ml (5fl oz)
  • Salt and freshly ground black pepper
  • Dessert apple 1, cored, peeled, sliced and fried in 25g (1oz) butter, to garnish

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