Parsnip and apple soup: Difference between revisions
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* 2 apples, peeled and sliced. | * 2 apples, peeled and sliced. | ||
* 400ml full fat milk. | * 400ml full fat milk. | ||
* | * 100ml whipping cream (if cooking in the microwave, reduce this by 20ml). | ||
* 2.5ml curry powder. | * 2.5ml curry powder. | ||
* Vegetable oil for frying. | * Vegetable oil for frying. | ||
Revision as of 07:44, 28 February 2026
Originally from https://www.jamesmartinchef.co.uk/recipes/parsnip-soup-and-roasted-sherry-and-honey-parsnips/. Love how quick this is, in fact James Martin does a few really fast cooking soups that make a lovely end to a busy working day. I have used a food processor to make this a bit quicker.
Not tried yet.
Parsnip and apple soup
Ingredients
- 400g parsnips, grated, if skins are clean, leave them on.
- 2 apples, peeled and sliced.
- 400ml full fat milk.
- 100ml whipping cream (if cooking in the microwave, reduce this by 20ml).
- 2.5ml curry powder.
- Vegetable oil for frying.
- Freshly grated nutmeg for garnish.
- Seasoning, white pepper and salt.
Directions, hob.
- Put the parsnips, apples, milk, cream, and curry powder in a pan and bring to the boil.
- Simmer for five minutes.
- Blitz the soup until it is smooth.
Directions, microwave.
- Put the parsnips, apples, milk, cream, and curry powder in a 2 litre microwave safe bowl.
- Cover and boil for 3 to 5 minutes at 1000W microwave power - as soon as it begins to boil stop the cycle.
- Simmer for 7 minutes on 660W.
- Blitz the soup until it is smooth.
