PARSNIP & APPLE SOUP

Prep Time 10 minutes - Total Time 45 minutes - Serves 4


We are most definitely coming into soup time of the year. And a warm bowl of soup just seems to taste a lot better when them dark nights start to creep in.


Today’s soup of the day is parsnip and apple with crispy serrano ham with a big hunk of bread.


Ingredients

  • 800 g of parsnips, roughly chopped.

  • 3 apples, peeled and cut into chunks.

  • 2 medium onions, diced.

  • 2 tbsps of honey.

  • 1300 ml of chicken or veg stock.

  • Fresh chives, finely diced.

  • 100 g of serrano ham, roughly chopped.

Method

  1. In a large pot add the parsnips, onions, apples and season with salt and white pepper. Fry over a medium heat for around 7-10 minutes. Pour in the stock, bring up to a boil then reduce and simmer for 30 minutes or till tender.

  2. When the parsnips and apples are tender put the mixture into a food blender (you may have to do this in batches) or use a stick blender, add the honey and give it a good whiz till you are left with a smooth soup. I like it so the soup just coat’s the back of a spoon but you add as much stock as you like to make it to your taste. Once you are happy with the soup consistency check the seasoning and adjust accordingly.

  3. Fry the serrano ham in a little drizzle of olive oil over a medium to high heat for a couple of minutes so it gets super crispy. Then place on some kitchen paper to soak up any fat. Divide the soup between 4 bowls add the crispy Serrano on top, drizzle with a little extra-virgin olive oil and sprinkle with the chives.

 

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