Creamy Parsnip and Apple Soup : Perfect for Autumn/Fall Days

Today, I am sharing a recipe from the The Hairy Bikers David Myers and Simon King. They are two ‘northern blokes’ with a passion for cooking and food. They have presented a range of television shows that combine cooking with the travelogue format, along with a range of cookery books published to accompany their various television series. You may have read that at the moment Dave Myers has been undergoing cancer treatment … I’m sure all readers wish him well.

These two ‘northern blokes’ have created many lovely recipes such as this delicious parsnip and apple soup which perfectly combines tangy cooking apples and the sweetness from parsnips. The recipe featured on the BBC cookery show ‘The Hairy Bikers – Best of British’ ðŸ˜‹

Ingredients

Serves Six
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper

Method
1. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
2. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.

Recipe Tip
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.

Taken from original recipe here

Related Post

Parsnips : Perfect for Autumn and Winter Months : read it here


~ enjoy your Autumn Days ~

(or Spring Days if in the Southern Hemisphere)

We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan

Today, I am sharing a recipe from the The Hairy Bikers David Myers and Simon King. They are two ‘northern blokes’ with a passion for cooking and food. They have presented a range of television shows that combine cooking with the travelogue format, along with a range of cookery books published to accompany their various television series. You may have read that at the moment Dave Myers has been undergoing cancer treatment … I’m sure all readers wish him well.

These two ‘northern blokes’ have created many lovely recipes such as this delicious parsnip and apple soup which perfectly combines tangy cooking apples and the sweetness from parsnips. The recipe featured on the BBC cookery show ‘The Hairy Bikers – Best of British’ ðŸ˜‹

Ingredients

Serves Six
25g/1oz butter
1 tbsp sunflower oil
2 medium onions, chopped
600g/1lb 5oz parsnips, cut into 2cm/1in pieces
2 garlic cloves, crushed
600g/1lb 5oz Bramley apples, peeled, quartered and cut into chunks
1 litre/1¾ pints vegetable or chicken stock
150ml/5fl oz milk
flaked sea salt and freshly ground black pepper

Method
1. Melt the butter and oil in a large saucepan. Gently fry the onions and parsnips for 15 minutes, or until the onions are softened. Add the garlic and apples and cook for a further two minutes, stirring regularly.
2. Pour over the stock and bring to the boil. Reduce the heat to a simmer and cook for about 20 minutes, or until the parsnips are very soft. Remove from the heat and season with salt and freshly ground black pepper. Blend the mixture in a food processor until smooth.
3. Stir in the milk, adding a little extra if required. Season to taste with salt and freshly ground black pepper.

Each serving provides 202kcal, 3.5g protein, 26g carbohydrate (of which 18g sugars), 8g fat (of which 3g saturates), 7.5g fibre and 1.2g salt.

Recipe Tip
Add a little curry powder to the fried onions and parsnips before stirring in the stock for a delicious twist.

Taken from original recipe here

Related Post

Parsnips : Perfect for Autumn and Winter Months : read it here


~ enjoy your Autumn Days ~

(or Spring Days if in the Southern Hemisphere)

We bring a variety of articles and recipe ideas to this blog, but please note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter. If you have any concerns about your health, it is always advisable to consult your doctor or health care team.

All the best Jan