Soup Recipes > Parsnip and Apple Soup
1 medium sized onion, peeled and chopped
2 medium sized parsnips, peeled and chopped
1 medium sized cooking apple, peeled, chopped and cored
1 pint vegetable stock
2 tablespoons chopped parsley
1/2 teaspoon mixed herbs
1 pint milk
seasoning to taste
(see measure conversions for more information)
- Sauté the vegetables and apple, stirring frequently, until the onion is transparent.
- Add the stock and herbs then bring to the boil and reduce heat.
- Cover and simmer for 30 minutes.
- Add the milk and allow to cool slightly.
- Blend in a blender.
- Reheat to serve and add seasoning to taste.
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How to make parsnip and apple soup:
A smooth, sweet soup balanced by the sharpness of the apple.Ingredients
2 tablespoons butter1 medium sized onion, peeled and chopped
2 medium sized parsnips, peeled and chopped
1 medium sized cooking apple, peeled, chopped and cored
1 pint vegetable stock
2 tablespoons chopped parsley
1/2 teaspoon mixed herbs
1 pint milk
seasoning to taste
(see measure conversions for more information)
Method
- Melt the butter in a large saucepan.- Sauté the vegetables and apple, stirring frequently, until the onion is transparent.
- Add the stock and herbs then bring to the boil and reduce heat.
- Cover and simmer for 30 minutes.
- Add the milk and allow to cool slightly.
- Blend in a blender.
- Reheat to serve and add seasoning to taste.
If you have a question or comment relevant to this page, then please post it below.
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P.s. Freezing soup - blend the soup before you add the milk and freeze. It takes up less space and stays good for longer. Also, freezing with the milk added can cause soup to seperate. Just add the milk once you've thawed the soup and heat up :)
Is there something wrong with my printer or is it that you will not allow them to be printed. I would just like to know.