Cliff's Parsnip and Apple Soup.
I was "jazz" cooking because I had some parsnips and Bramleys starting to go soft and I hate wasting food. My family and neighbours love this.
Knob of Butter and a splash of Olive Oil.
I medium Onion. Finely diced.
1 Large or 2 medium Potatoes peeled and diced
5 Large Parsnips peeled and diced. (Remove woody core.)
2 Large Bramley Cooking Apples. Peeled, cored and diced.
2 Pints of good stock. ( Vegetable or Chicken or mixture of both.)
1 Teaspoon Curry Powder or Garam Masala.
Salt and Pepper to season.
5 Fluid Ounces Fresh Double Cream.
Heat the oil and butter in a large pan.
Sweat the onions in the butter/oil mixture for a few minutes until soft but without browning.
Add Curry powder and stir well.
Add Potatoes and parsnips and heat for a few minutes stirring often to prevent browning and to distribute the flavours.
Add the apples and cook for a further two minutes, stirring occasionally.
Add the stock and bring to the boil. Simmer until the vegetables are soft.(15 Minutes)
Season to taste.
Allow to cool slightly, then blitz using either a hand blender or a food processor.
Return to the pan and stir in the cream. Warm through but do not boil.
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