To celebrate the first day of autumn, and the arrival of parsnips in the shops around this time of year, I thought I would share with you one of my favourite soups – Parsnip, Apple & Cider Soup.
I first came across it in Scotland, at the divine Gleneagles Hotel. I couldn’t get my hands on the exact recipe, but this one is very close. It might sound like an odd combination – but I swear, your taste buds will pucker with delight.
Parsnip, Apple & Cider Soup (Inspired by Scottish Hotel Style)
Ingredients (Serves 4)
1 tablespoon olive oil
1 knob of butter (optional)
1 large onion, peeled and chopped
2 garlic cloves, sliced
500g parsnips, peeled and roughly chopped
1–2 cooking apples (Granny Smith), peeled, cored and chopped
250–300 ml dry apple cider (or apple juice if you prefer less alcohol)
500 ml vegetable or chicken stock
1 sprig fresh thyme (optional)
Salt & freshly ground black pepper
Cream (optional) for serving
Crusty bread or croutons to serve
Method
Heat the olive oil and butter in a large saucepan over medium heat. Add the chopped onion and cook gently until soft. Add the sliced garlic and cook for another couple of minutes.
Add the chopped parsnips and apples to the pan. Stir to coat with the onion and garlic mixture.
Deglaze with cider by pouring in the apple cider. Let it simmer for a couple of minutes, helping to deglaze the pan.
Add stock and thyme (if using). Bring to a gentle boil, then turn down the heat and simmer until the parsnips and apples are very tender (about 20 minutes).
Remove the thyme sprig and use a stick blender to puree the soup until silky smooth. Adjust thickness with a splash more stock if needed.
Season to taste with salt and pepper. Stir in a little cream if you like it richer. Serve with crusty bread and croutons.
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