zoom
  • Save to your scrapbook
  • Save to your scrapbook

    Apple, parsnip & cheddar soup

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    Apple, parsnip & cheddar soup

    • Gluten Free
    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 30 minutes
    • Total time: 45 minutes 45 minutes

    Serves: 4 - 6

    Ingredients

    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 crème fraîche
    ½ x 25g pack chives

    Method

    1, 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. 

    2. 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.

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    4 stars

    Glossary