Parsnip, Apple & Rosemary Soup
| Published: 4th October 2007 22:01 |
Serves 4
1½ lbs parsnips roughly chopped
2 large eating apples chopped
1 large onion
2 large sticks of celery chopped
5 tbsp of sunflower oil
¾ pt chicken or vegetable stock
Bouquet garni
3 sprigs of rosemary
Salt and pepper
1. Heat the oil and fry together the onions, parsnips, apples and celery until they begin to brown
2. Pour over the stock and add the bouquet garni and rosemary. Simmer for about 30mins until the vegetables are tender
3. Remove the bouquet garni and slide the needles off the rosemary stem leaving them in the soup
4. Liquidise until very smooth and season
5. Serve sprinkled with toasted sunflower seeds and finely chopped parsley
