Ingredients
- 2 tablespoons butter
- 1 ½ pounds (700g) parsnips, peeled, trimmed and chopped, prepared weight
- 9 ounces (250g) tart apples, peeled, cored and chopped, prepared weight
- 4 fresh sage leaves or ½ teaspoon dried sage
- 2 whole cloves
- 4 ¼ cups (1 liter) chicken broth [stock], plus extra if needed
- ½ cup plus 2 tablespoons (150 ml) light cream [single cream]
- Salt and black pepper, to taste
Optional Garnishes
- Croutons
- Fresh parsley or finely sliced sage leaves
Equipment
- Large saucepan or stockpot with lid
- Vegetable peeler
- Chef’s knife
- Cutting board
- Kitchen scale
- Measuring Cups and Spoons
- Wooden spoon or heatproof spatula
- Slotted spoon
- Immersion blender, countertop blender or food processor approved for hot liquids
- Ladle
Method
- Melt the butter in a large saucepan or stockpot over medium-low heat. Add the chopped apple and parsnips, cover and cook gently for 10 minutes, stirring occasionally. Avoid browning them.
- Add the sage, whole cloves and broth. Bring to a boil, then reduce the heat, cover and simmer gently for about 30 minutes, or until the parsnips are soft enough to crush easily with a fork. Continue simmering if needed.
- Remove the pot from the heat. Scoop out both cloves and the fresh sage leaves, if using. Leave dried sage in the soup.
- Blend until smooth with an immersion blender. If using a countertop blender or food processor, follow the manufacturer’s temperature and liquid-capacity limits. Cool as required, blend in small batches and return to the pot. Never use a sealed blender that isn't approved for hot liquids.
- Stir in the cream and reheat gently, stirring, until hot without boiling hard. Add a little extra broth if needed to adjust the consistency. Taste and season with salt and black pepper.
- Ladle into bowls and add the optional croutons and parsley or finely sliced sage just before serving.
Notes
- Weigh the apple and parsnips after peeling and trimming, and the apple after peeling and coring.
- For a vegetarian soup, use vegetable broth. For a dairy-free soup, use 2 tablespoons of olive oil in place of butter and omit the cream; use vegetable broth too for a vegan soup.
- Refrigerate promptly within 2 hours and use within 2 days.