Spiced Parsnip and Apple Soup
By: Richard, Earl of Bradford and Carol WilsonThis is a speciality of my wife's, and we even serve it at mid-morning breaks for shooting parties at Weston Park. Cinnamon adds a delicate spiciness to this light soup. Increase the amount if you like a more pronounced flavour. Use eating apples that are not too sweet, such as Granny Smiths.
1 onion, finely chopped
5 parsnips, chopped
3 eating apples, peeled and chopped
salt and pepper
2 bay leaves
1.5 litres milk or chicken stock (or a mixture of the two)
2.5–5ml ground cinnamon
1. Heat the butter in a saucepan and cook the onion very gently until soft and transparent, but do not allow to brown.
2. Add the parsnips and apples, and season to taste with salt and pepper. Cook for a few minutes, then add the bay leaves and milk or stock and bring to the boil.
3. Reduce the heat and simmer gently for 25 minutes until the parsnips are soft.
4. Discard the bay leaves and place the soup in a food processor or blender and process until smooth. Alternatively push the mixture through a sieve.
5. Return the soup to the pan and flavour with cinnamon to taste. Adjust the seasoning if necessary and reheat just before serving.
© Recipe copyright 2005 Richard, Earl of Bradford and Carol Wilson