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Parsnip and apple soup

A deliciously fruity, savoury soup
Freezing and reheating: Make up soup to the end of step 2. Allow to cool completely, then pour into a rigid freezer container and cover with a lid to freeze. Defrost, then reheat gently,
stirring in the cream.

ingredients

serves 12
50 g butter
1 large onion, chopped
2 garlic cloves, crushed
900 g parsnips, chopped
450 g dessert apples, peeled, cored, chopped
1 tsp ground coriander
Splash of brandy
2.4 litres vegetable stock
1 tbsp chopped fresh sage
142 ml pot single cream

method

1. Melt butter in a pan and add the onion and garlic. Cook for 3 to 4 minutes until softened.

2. Add parsnips and apples and cook for 3 to 4 minutes more, stirring.

3. Stir in the coriander, cook for 30 seconds, then add brandy and cook for 1 minute.

4. Pour in stock and add sage. Season and bring to boil Reduce heat, cover and simmer for 35 minutes.

5. Remove from the heat and allow to cool, then purée until smooth.

6. Return the soup to the pan and stir in the cream. Reheat gently, but do not boil.

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