I love soup – and Autumn is the time of year that I most want to tuck in to delicious, hot and thick soup. I’ve said before that I cannot bear watery, sloppy sauces – well the same goes for soup. It has to be thick and comforting, not thin and watery. This Parsnip & Apple Soup I made the other day can stand up and be counted. In fact, it was so thick I had to add extra stock to loosen it!
I used a good wedge(approx 1/4?) from one of the large Bramley apples I had used to make Toffee Apple Crumble, and a bag of parsnips which cost 69p – bargain! So not only is this soup thick and comforting, it’s also economical(if you don’t like the word ‘cheap’!) and nutritious, and uses local autumnal produce – yay!
In the pot for Parsnip & Apple Soup:
1 medium onion, peeled and sliced
500g Parsnips, peeled and sliced
Thick wedge of a Bramley apple, peeled, cored and sliced
Nutmeg – I used a grating of fresh, but maybe 1/2 tsp of dried?
Grinding of black pepper
500ml vegetable stock.
Fry off the sliced onion in the butter in a large pan, until it is soft and translucent. Add the sliced parsnips and apple and stir for approx one minute, just to warm through. Pour in the stock, add in a grating of fresh nutmeg(or 1/2 tsp dried nutmeg) and a good grinding of black pepper. Stir well, bring to the boil and allow to simmer for approx 15 minutes – the vegetables need to be soft.
Stir in the milk, and then liquidise the soup until smooth – I used a hand-blender. Taste for seasoning – I shall add more black pepper when I serve this.
Enjoy – with toasted croutons…hot buttered toast…a sandwich – you choose!
In the making:
The main stars of the show.
Peeled and chopped/sliced – Note: Only a wedge of the apple.
Add a grating of fresh nutmeg to the pot:
Cook it all up, add the milk, liquidise…
Okay – it looks like thick gloop…white sauce…wall-paper paste, even?!! But it tastes so good. It’s savoury but with a slight tang of sour apple, and sweetness from the parsnips – good for exciting the taste-buds. And the nutmeg flavour loiters in the background.
Some quirks of this soup:
I first made this after I had eaten it at Cafe Fleur in Looe, Cornwall(they don’t have a website to link to :-(). It was so good, and I thought I could replicate it. At the time(and is often the case) I wanted to use up leftovers, so I didn’t have exact quantities. I checked various recipes, to see what other cooks had to say about the matter – easy I thought! It wasn’t…the first batch had far too much apple in it and it was unbearable to eat towards the end of a bowl. The balance has to be right – that balance is plenty of parsnip and a little apple.
I edited the recipe for this batch as it was so thick after simmering that I had to add extra stock. You might like to add even more if you prefer soup to be much thinner.
Seasonings are always a personal matter. When using stock in any dish I never add salt – the stock usually provides that, and I like a little salt in food but not too much. Taste as you go, to get it right. I also don’t like an over-powering flavour of nutmeg, so you might want to add more/less according to preference. I do like lots of ground black pepper!
The milk gives the soup creaminess. I guess you could add cream, if it’s to hand, for a splash of luxury.
It freezes well – this quantity made three servings, two of which will go in the freezer for another day.
To serve this, I think I shall fry some sliced onion until crisp and plop it on top for a touch of colour and texture. Happy Autumn!
Are you a parsnip lover? Some people love ’em, some people hate ’em – bit like Marmite!