This is great to use up parsnips which may have been in the ground a bit long (late February, early March) and some of those soft stored apples.
Parsnip, apple and celery soup.
4 – 6 portions
1 small onion – roughly sliced
1 kg parsnips (peel and chunk)
1 tbs sunflower or rapeseed oil
Knob of butter
3 sticks celery (chunk)
400 g apples (peel, core, chunks)
1/2 stick cinnamon
1 tsp celery seed (optional)
Rosemary / sage and thyme – all chopped together, about 1 – 2 tbs in total
Salt and pepper
- Melt the oil and butter till sizzling, add the onion
- Saute for 5 minutes, add celery and parsnips, stir.
- Add 700ml water, cinnamon and herbs.
- Simmer gently until parsnips soften, add apple and simmer for a further 10 minutes.
- Remove cinnamon stick, whizz with blender or in food processor. If the soup is too thick, add more water.
- Season and taste.
The soup is great served with wholemeal bread and some Caerphilly or fresh Pecorina cheese. It will keep in the fridge for at least 4 days, it also freezes well.