This dates from a time when I served a three course meal and each course was a soup and a different bread.
Quantities are up to you but you need 50/50 by weight cooking apples (cored and sliced, peeling is optional) and parsnips (cut into discs). In a heavy pan with a well fitting lid melt a little butter (or use olive oil) and add the apples and parsnips a little salt and pepper (both optional, I don't use much salt in cooking anyway). plus a little caraway seed or aniseed. Sweat for ten minutes over a low heat. Cover with water and simmer until it's well cooked. Process (or push through gauze etc). It's a fairly dense soup but you can adjust the liquid to what you fancy. Serve hot with a swirl of cream or yogurt.
If I'm serving bread I'll make a standard pitta bread (whit or wholemeal) but add caraway seed to the mix to give it a savoury bite.
I know this recipe is short on quantities but it really is a case of play it by ear and adjust accordingly.
All the best
Steve
