Apple and Parsnip Soup

[oggiesnr]

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

[oggiesnr]