Parsnip and Baked Apple Soup
1 small onion, peeled and finely chopped
750g parsnips, peeled and diced
1 large cooking apple
1.2 litres chicken or vegetable stock
6 sage leaves
salt, pepper, parsley leaves
- Score the apple around its circumference, core it and bake it in a dish with about 1/2 inch water and NO sugar. Bake in a hot oven until tender right through.
- Sweat the onion and parsnips in the melted butter for 10-15 minutes with some seasoning. Then pour on the stock and sage and simmer until tender. Fish out the sage leaves. Peel the baked apple and add it to the mixture. Liquidise until smooth. Check the seasoning and add some chopped parsley and a little cream if you wish. Serve.