Apple, parsnip & cheddar soup
A warming autumnal soup with indulgent melting cheddar cheese.
- Prepare15 mins
- Cook30 mins
- Total time45 mins
- 20g unsalted butter
- 1 tbsp olive oil
- 2 onions, sliced
- 500g parsnips, roughly chopped
- 2 apples, roughly chopped
- ½ tsp sweet smoked paprika, plus extra to serve
- 500ml fresh vegetable stock
- 250ml whole milk
- 150g Essential mature cheddar
- 3 tbsp creme fraiche
- ½ x 25g pack chives
Put a large saucepan on a medium heat and add the butter and olive oil. Add the onions with a pinch of salt and sauté for 10 minutes, stirring occasionally, until they start to soften and colour. Add the chopped parsnips, apples and paprika and fry for 2 minutes, then add the stock and 250ml water. Bring to the boil, season, then cover and reduce to a simmer. Cook for 12-15 minutes, until everything is tender to the point of a knife. Take off the heat, stir in the milk, then blend with a stick blender (or in a jug blender) until smooth and creamy, adding more milk if you like.
Chop the cheddar into small cubes and divide between 4 serving bowls. Ladle in the soup. Swirl in a little crème fraîche, add a little more black pepper and paprika, and snip over the chives. Stir before eating, so you enjoy the melting cheese with every spoonful.
Typical values per serving when made using specific products in recipe