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Parsnip, hazelnut and apple soup
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100g blanched hazelnuts, roughly chopped
20g sage, leaves picked
500g essential parsnips, peeled and cut into 1cm chunks
2 essential cox or other tart British apples, peeled and cut into 1cm chunks
4 tbsp cold-pressed rapeseed oil
1 litre hot fresh vegetable stock
4 tbsp crème fraîche, to serve
1. Preheat the oven to 220˚C, gas mark 7. Reserve a small handful of the nuts and sage leaves. Toss the rest on a baking tray with the parsnips, apples and 1 tbsp oil; season. Spread out; roast for about 30 minutes, until just tender.
2. Discard the sage; transfer the tray contents to a powerful blender (or use a stick blender). Blend, in batches if necessary, with most of the stock. Add the remaining stock to the tray to lift off any remaining caramelised morsels, adding these to the blender as well. Blend until smooth, loosening with a little water if needed, until it’s the consistency of double cream; season.
3. Heat the remaining 3 tbsp oil in a small pan. Add the reserved sage and hazelnuts; fry for 1 minute on a medium heat, until golden and crisp. Spoon the soup into bowls, adding a spoonful of crème fraîche to each and topping with the crispy sage and nuts.
This recipe first appeared in Waitrose & Partners Food, October 2018 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in September 2018.