Apple and parsnip soup


Preparation info

  • Serves


    • Difficulty


    • Ready in

      1 hr 10

Appears in

Soups: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1998

  • About

Don’t save your fruit for dessert—a fruit and vegetable soup makes a wonderful beginning to a meal. Granny Smiths are just right for this recipe as they are not too sweet.


For the eggs

  • 30 g (1 oz) unsalted butter
  • 1 onion, chopped


  1. Heat the butter in a medium saucepan, add the onion, cover with buttered greaseproof paper and a lid and cook gently until the onion is transparent, but not coloured. Add the celery, parsnip and apple and season with salt and pepper. Cook for a few minutes, then add the bouquet garni and cover with the chicken stock.
  2. Bring to the boil, then reduce the heat and sim