Parsnip, hazelnut and apple soup
An impressive soup that blends together autumnal flavours into a sophisticated and flavoursome outcome. Great for lunches, a dinner party starter, or simply as a dinner with some crusty bread.
- Prepare20 mins
- Cook35 mins
- Total time55 mins
- 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 L vegetable stock
- 4 tbsp crème fraîche, to serve
Preheat the oven to 220 degrees 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.
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.
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.
Typical values per serving when made using specific products in recipe