Ingredients
- 25 g (1 oz) butter
- 1 cooking apple, peeled, cored and chopped
- 700 g (1.5 lbs) parsnips, peeled and chopped
- 150 ml (2/3 cup) single cream (light cream)
- 2 cloves
- 4 fresh sage leaves or half a teaspoon dried sage
- 1 litre (2 pints) chicken stock
- Fresh sage leaves or parsley to garnish
- Croutons to garnish
- Salt and black pepper
Method
- Melt the butter, add the apple and parsnips, cover and cook for 10 minutes over a low medium heat, stirring occasionally.
- Add the sage, cloves and stock, bring to the boil then cover and simmer for half an hour until the parsnip is soft.
- Remove the cloves and sage leaves, cool slightly then purée in a food processor or blender. Return to the pan and reheat with the cream.
- Season with salt and black pepper.
- Serve hot garnished with the croutons and parsley or sage.