Ingredients
- 2 pounds parsnips (3 large, peeled and chunked)
- 500 ml hard cider (2 cups dry cider, or white wine)
- 1 tablespoon honey
- Cinnamon stick (1 piece, 3 inch)
- Water, as needed
- 1 1/4 pounds apples (3 cooking apples, peeled, cored and chunked, Granny Smith or Jonagold)
- 60 grams unsalted butter (diced)
- Salt and pepper, to taste
- Freshly grated nutmeg, to serve
How to Make
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Step 1: Pack the parsnip chunks onto a toomy pan with the cider, honey and cinnamon. Add enough water to cover by a finger width. Bring to a boil and turn down to a simmer and simmer about 20 minutes, or until parsnips are tender.
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Step 2: Add the apple chunks and retutrn to the boil. Lower heat to simmer and cover and cook 5-10 minutes, till the apple is quite soft.
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Step 3: Remove cinnamon stick and place the soup (in batches) into the blender and blend unit; smooth. Return to pan and brink back to the boil and stir in the butter. Taste and season with salt and pepper and more honey if needed.
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Step 4: Ladle into warm bowls and finish with a dusting of nutmeg.
We hope you enjoy this recipe!
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