• Story

Adam Gray's Parsnip and Apple Soup

09 OCTOBER 2012
Dish type: Soup

Serves 4


500g parsnip
1 onion
2 Granny Smith apples
50g butter
1 litre semi skimmed milk
150ml single cream
Salt White pepper
3 tbsp grated
Parmesan cheese  

To serve
Crusty bread   


1. Start by peeling and quartering the parsnips, removing any hardened centres. Peel, core and quarter the apples then finely chop the onion.  

2. Heat the butter in a large saucepan until it starts to foam. Add the onions and cook gently for 8-10 minutes, stirring now and again, until they are soft but not browned.  

3. Once soft, throw in the parsnips and apples and cook for a further 5 minutes.  

4. Pour in enough milk to cover the ingredients. Bring the milk to the boil and then reduce the heat, simmering gently for 15-20 minutes until the parsnips are tender  

5. Once tender remove the pan from the heat and pour in the single cream  

6. Place the soup in a liquidizer and blend until smooth, then pass it through a fine sieve. Season to taste, serving with a sprinkle of Parmesan cheese and the crusty bread.  

For the original recipe visit the Great British Chefs website.