This is my own version of parsnip and apple soup, a dish which is often featured in traditional English recipe books. For this soup, its important to choose a good apple juice with no added sugar, to complement the really sweet flavour of the parsnip.
Makes 4 servings.
4 parsnips, peeled and cut into chunks
2 apples (Granny Smith or other tart apples), peeled and cut into small chunks
4 tablespoons extra virgin olive oil
whole sea salt (to taste)
2 cups organic apple juice (with no added sugar)
1 teaspoon powdered, dried ginger
freshly, finely ground pink peppercorns (to taste), for garnish
Place the parsnips in a steamer fitted over a saucepan filled with filtered or mineral water (3-4 cups should be enough), sprinkle with some salt, put a lid on and steam until tender (it should take no more that 30 minutes). In the meantime, pour the apple juice in a pan and add the apples, ginger and salt and bring to the boil, then cover and simmer for 10-15 minutes until the apples are soft. Set aside. Once the parsnips are done, remove them from the steamer and save what is left of the cooking water. Blend together the parsnips and apples until very smooth, adding the parsnip cooking water, little by little, until your desired consistency is reached. Add more water if you like a very runny texture. Reheat the soup if necessary, adjust salt and serve with a drizzle of olive oil and freshly, finely ground pink peppercorns.
Posted in: cooked