Nigel Slater Parsnip And Apple Soup
Nigel Slater’s Parsnip and Apple Soup is a smooth and flavorful soup made by blending roasted parsnips and sweet apples with aromatic spices and a touch of cream. This dish beautifully balances sweet and savory notes, making it an ideal choice for autumn or winter dining.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 4
- Category: Soup
- Method: Simmering and blending
- Cuisine: British
Ingredients
- Parsnips: 500g, peeled and chopped
- Apples: 2 medium (Granny Smith or similar), peeled, cored, and chopped
- Onion: 1 large, finely chopped
- Garlic clove: 1, minced
- Vegetable stock: 1 liter, for the base
- Butter: 2 tablespoons, for sautéing
- Ground cumin: 1 teaspoon, for warmth
- Nutmeg: A pinch, for a hint of spice
- Double cream: 100ml, for creaminess (optional)
- Salt and pepper: To taste
- Fresh parsley: For garnish
Instructions
Prepare the Ingredients:
- Chop the vegetables: Peel and chop the parsnips and apples into bite-sized pieces.
- Melt the butter: Heat butter in a large pot over medium heat.
Cook the Aromatics:
- Sauté the onions and garlic: Add the chopped onion and minced garlic to the pot, cooking until softened and fragrant.
Add the Main Ingredients:
- Combine parsnips and apples: Stir in the chopped parsnips and apples, coating them in the buttery mixture.
- Add the spices: Sprinkle ground cumin and nutmeg over the vegetables, stirring well.
Simmer the Soup:
- Pour in the stock: Add the vegetable stock and bring the mixture to a boil.
- Cook until tender: Reduce the heat to a simmer and cook for 20-25 minutes, or until the parsnips and apples are soft.
Blend and Finish:
- Blend the soup: Use an immersion blender or transfer the mixture to a blender to puree until smooth.
- Add the cream: Stir in the double cream, if using, and season with salt and pepper to taste.
Serve:
- Garnish and serve hot: Ladle the soup into bowls, garnished with fresh parsley.