Parsnip and Apple Soup
- Ready In:
- 1hr 15mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1 lb parsnip
- 1 large cooking apple
- 2 tablespoons butter
- 3 cups chicken stock
- 4 fresh sage leaves or 1/4 teaspoon dried sage
- 2 whole cloves
- 1 cup light cream
- salt & pepper
directions
- Peel and coarsely chop parsnips and apple. In a large saucepan melt butter.
- Add parsnips and apple, and cook covered for 10 minutes, stirring occasionally.
- Add stock, sage and cloves. Bring to a boil.
- Reduce heat, cover and simmer for 30 minutes or until parsnips are soft.
- Remove the sage and cloves. Transfer the parsnip and apple mixture to a food processor or blender (I use an immersion blender) and puree till smooth. Return to saucepan, stir in cream and season to taste with salt & pepper. Reheat but do not allow to boil.
- Serve hot. Garnish with fresh sage and croutons.
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RECIPE SUBMITTED BY
I am a mother of 5, grandmother of 2. I have been cooking for 45 years and it is still my passion. I am married to a chef. My oldest son is also a chef. All my kids are major foodies. We really enjoy getting together for family holidays etc. And it is always all about the food and love & laughter.
The baby in the icon is my 4 year old grandson, Oliver. The pic is me on my 59th b'day, my husband gave me those gorgeous pearls and we had a great evening.
I also must mention the other lover in my life the very hairy, extemely beautiful, totally black cat named Spike; actually he is afraid of his own shadow so we gave him a tough guy name.
One of my sons was a soldier in the Canadian military. I pray for all of our children who so bravely defend our way of life.
I try to do something kind everyday. It really is nice to be nice. I detest pettiness, two faced people and dishonesty. I try to treat everyone I touch with the same respect I would like. Also I try not to sweat the small stuff. This is pretty much my survival philosophy.
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