Now that parsnips are all but out of season...

...I should really post this recipe, which I've had knocking about the place for weeks now. I love parsnips. Apparently they're one of those humble, northern root vegetables that the French rather sniffily consign to animal feed (like swede). Their loss, I say. Apart from their well-known role gracing roast dinners and the Christmas Day meal, they make a delicious and economical soup with sharp cooking apples and a touch of spice. So here's our recipe for:

Parsnip and Apple Soup

2 large parsnips
1 cooking apple
1 pint of stock (or water)
1 medium onion
1 clove garlic
1 tsp ground coriander
1 pinch dried oregano
1 pinch chili powder or cayenne pepper (optional)
2 tbsp double cream (optional)
butter
salt

Chop the onion and sweat in a large saucepan for 10 minutes over a low heat in a generous knob of butter and with a pinch of salt.

Meanwhile, peel the parsnips and cut into a 1 inch dice or so. When you've done this, add them to the pan. Chop the garlic and add to the pan. Peel the apple and slice it into the pan, stirring it in as you go.

Add coriander, oregano and the chili powder (if you're using it), stir & cook for 2-3 minutes.

Add the stock and cook the soup over a low heat for 20-30 minutes, until the parsnip is soft.

Turn off the heat & then liquidise the soup until it's smooth. Adjust the seasoning and add the cream if you're using it before reheating gently.

Cook's note
This soup tastes particularly delicious when you use ham or chicken stock. You can use vegetable stock, but use a light one like the Marigold Swiss Bouillon powder. Or water, of course!