This is one of my favourite recipes that always seem to make an appearance at about this time every year. I think it’s because parsnips are bang in season and the fact that a steaming bowl of soup is just perfect for Autumn.
It is a rich, creamy soup with a perfect balance of earthiness, sweetness and acidity. It isn’t for everyone, as the mix of flavours is quite complex, but I love how different it is.
Serves 4
4 medium granny smith apples, peeled and diced
4 medium parsnips peeled and dices (core removed if woody)
1 large onion peeled and diced
80g blue stilton
700ml vegetable stock (either made up with one stock cube or fresh)
1/2 lemon, juiced
1 tbsp sugar
1 tsp vegetable oil
A few sprigs of thyme, leaves removed
A handful of fresh parsley
Salt and pepper to taste
Optional extras to garnish:
Single cream, walnuts, stilton, truffle oil
In a large pan, add the oil and fry the onion and the diced parsnips. Once the parsnips are beginning to soften add the apples, herbs and the sugar. After a few minutes, add the stock and bring to the boil (The stock should cover the vegetables so you may need to top up with some extra water).
Cover with a lid and simmer for 15 minutes until the parsnips are soft. Transfer the mixture to a blender and while processing, crumble in the stilton and add the lemon juice.
You can now pass the soup through a sieve, back into a saucepan. I do this because I like a very smooth soup but if it is blended well enough then this is not always necessary.
Ladle into bowls with some extra stilton crumbled on top. Serve with brown crusty rolls or toasted walnut bread. Voila!
The soup can be reheated, but very gently. You will need to stir constantly when reheating to ensure that the stilton does not catch on the bottom of the pan. (Yes, I have almost ruined a pan this way!)
(For an extravagant twist when serving, you could also add a swirl of truffle oil, some single cream or some chopped and toasted walnuts.)
It is a rich, creamy soup with a perfect balance of earthiness, sweetness and acidity. It isn’t for everyone, as the mix of flavours is quite complex, but I love how different it is.
Serves 4
4 medium granny smith apples, peeled and diced
4 medium parsnips peeled and dices (core removed if woody)
1 large onion peeled and diced
80g blue stilton
700ml vegetable stock (either made up with one stock cube or fresh)
1/2 lemon, juiced
1 tbsp sugar
1 tsp vegetable oil
A few sprigs of thyme, leaves removed
A handful of fresh parsley
Salt and pepper to taste
Optional extras to garnish:
Single cream, walnuts, stilton, truffle oil
In a large pan, add the oil and fry the onion and the diced parsnips. Once the parsnips are beginning to soften add the apples, herbs and the sugar. After a few minutes, add the stock and bring to the boil (The stock should cover the vegetables so you may need to top up with some extra water).
Cover with a lid and simmer for 15 minutes until the parsnips are soft. Transfer the mixture to a blender and while processing, crumble in the stilton and add the lemon juice.
You can now pass the soup through a sieve, back into a saucepan. I do this because I like a very smooth soup but if it is blended well enough then this is not always necessary.
Ladle into bowls with some extra stilton crumbled on top. Serve with brown crusty rolls or toasted walnut bread. Voila!
The soup can be reheated, but very gently. You will need to stir constantly when reheating to ensure that the stilton does not catch on the bottom of the pan. (Yes, I have almost ruined a pan this way!)
(For an extravagant twist when serving, you could also add a swirl of truffle oil, some single cream or some chopped and toasted walnuts.)
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