0 added
Item price
£2.25Price per unit
£2.25/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
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
Energy | 2,368kJ/ 571kcals |
---|---|
Fat | 44g |
Saturated Fat | 11g |
Carbohydrates | 31g |
Sugars | 21g |
Fibre | 10g |
Protein | 8.3g |
Salt | 0.2g |
Book a slot to see product availability at your nearest Waitrose & Partners store
0 added
Item price
£2.25Price per unit
£2.25/100g0 added
Item price
80pPrice per unit
40p/10g0kg added
Item price
59p each est.Price per unit
£2.50/kg0 added
Item price
£5.50Price per unit
27.5p/100ml0 added
Item price
£1.50Price per unit
£1.71/100g