Parsnip And Apple Soup

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Take advantage of seasonal vegetables with this creamy parsnip and apple soup.

All you have to do is throw all your ingredients of Parsnip And Apple Soup

  1. 40g butter
  2. 2 leeks, white part only, coarsely chopped
  3. 2 garlic cloves, coarsely chopped
  4. 800g parsnips, peeled, coarsely chopped
  5. 2 pink lady apples, peeled, cored, coarsely chopped
  6. 2 potatoes, peeled, coarsely chopped
  7. 2 cups (500ml) chicken stock
  8. 3/4 cup (185ml) thickened cream
  9. Extra virgin olive oil, to serve
  10. Flat-leaf parsley leaves, to serve
  11. 1 pink lady apple, extra, cored, finely chopped
  12. White sourdough bread, to serve

The instruction how to make Parsnip And Apple Soup

  1. Melt the butter in a large saucepan over medium heat. Cook the leek, stirring, for 5 mins or until just soft. Add garlic and cook for 30 secs or until fragrant. Add the parsnip, apple, potato, stock and 2 1/3 cups (580ml) water. Season. Bring to boil. Reduce heat to medium-low. Cook, covered, for 25 mins or until vegetables are tender.
  2. Use a stick blender to blend soup until smooth. Stir in 1/2 cup (125ml) of the cream.
  3. Ladle soup among serving bowls. Drizzle with olive oil and remaining cream. Top with parsley and extra apple. Serve with bread.

Nutritions of Parsnip And Apple Soup

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