Elisabeth Luard

Parsnip and apple soup

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
A Cook’s Year in a Welsh Farmhouse
A Cook’s Year in a Welsh Farmhouse

By Elisabeth Luard

Published 2011

  • About

Another good combination, German in origin. The earthiness of parsnips and the sweetness of honey soften the sharpness of the apple. You can replace the wine or cider with plain water if you prefer.

Ingredients

  • 2–3 large parsnips, peeled and chunked
  • 500 ml dry cider or white wine
  • 1 tb

Method

Pack the chunked parsnips into a roomy pan with the cider, honey and cinnamon. Add enough water to cover by 1 finger-width. Bring to the boil, then cover and leave to simmer till the parsnip is tender – about 20 minutes. Add the apples, return to the boil, then cover and cook for another 5–10 minutes, till the apple is quite soft.

Remove the cinnamon stick and tip everything into a liqu