Parsnip & Apple Soup

50 g butter,
500 g parsnips
500 ml vegetable stock,
5 leaves sage
2 cloves,
100 ml cream
Melt butter cook parsnips & apple gently for 10 mins stirring occasionally Pour in stock; add sage & cloves, simmer for 30 mins. Remove cloves and sage, puree add cream and chopped parsley to garnish

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