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