Recipe of the week: Parsnip and Apple Soup

Parsnip and apple soup by Adam Gray
Parsnip and apple soup by Adam Gray

This hearty winter soup has been created by Northamptonshire-born chef Adam Gray.

Ingredients:

(Serves 4)

50g butter

500g parsnips (peel and quarter, then remove the woody centres)

1 onion (peeled and finely chopped)

1 litre semi-skimmed milk

2 Granny Smith apples (peel, core and quarter)

150ml single cream

Salt and ground white pepper

Method:

Heat the butter in a thick bottomed saucepan until it starts to foam.

Add the finely chopped onions and cook gently with no colour for 8-10 minutes, stirring occasionally.

Add the parsnips and apples and continue to cook for a further five minutes.

Cover the ingredients with the milk and bring to the boil. Simmer gently for 15-20 minutes until the parsnips are tender.

Pour in the single cream.

Liquidise the soup to a smooth consistency and pass through a fine sieve. Season to taste with the salt and pepper.

Serve with a sprinkle of Parmesan cheese on top, and warm crusty bread.