Parsnip, apple and honey soup
This recipe, provided by the National Trust, makes a great Autumn soup.
parsnip, apple and honey soup
- 500g Onions – chopped
- 1.2kg Parsnips – chopped
- 1kg Cox – Orange Pippin apples - peeled, cored and chopped
- 1.8lt Vegetable stock
- 60g Honey
- 1tsp Dried thyme
- Salt and black pepper
- Simmer all the ingredients until the vegetables are cooked and very tender.
- Blitz in a processor until smooth and adjust the consistency with a little more stock if necessary.
- Season with the salt and pepper.
Our thanks to the National Trust for permission to use this recipe.
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