Parsnip and Apple Soup Recipe
A good soup will get you through the darkest winter days. Our Head Chef, Adam Little shares his recipe for the perfect winter warmer, parsnip and apple soup, as the first of his regular recipe posts.
Shallots x 4
Garlic clove x1
Butter x 50g
Leeks white only x 1
Bramley apple x 1 large
Vegetable stock x 1.4litres
Peel and slice the shallots, slice the white of the leeks and wash, peel the garlic and chop.
Melt the butter in a medium size pan on a low heat.
Add the shallots and cook until soft, then add the leeks cook till soft then add the chopped garlic.
Peel the parsnips and apple, save one small parsnip back for garnish, chop roughly keeping them the same size.
Add to the pan and cook for 5 minutes, add the stock and bring to the boil turn to simmer for 20 minutes.
Place into a food processor and blend till smooth, season and pass through a sieve.
Peel the parsnip that was kept back into thin shavings and deep fry at 180c
Place the parnsip onto paper, lightly salt and use to garnish each bowl on top of the soup.
View listing page for Exeter Golf and Country Club