Apple and Parsnip Soup

Recipe by: Glen Oliver

“I make this every year at Christmas but it is good on any cold winter day or night”

1/4 cup unsalted butter

2 large onions

1 clove garlic

2 large parsnips

2tsp medium curry powder

1 1/2 ltrs chicken stock

1 lb cooking apples (3 good size Granny Smiths is what I use)

300ml light cream

To Garnish

1 cup pecans 

1tsb butter

150ml creme fraiche or sour cream 

To Make

Peel and kcore two of the apples, then cut them into 1-inch pieces. Heat the oil in a large pot over medium-high heat Add the garlic and onions and sauté for three minutes. Add parsnips and sauté for three more minutes. Add the apple pieces, salt and curry powder salt and stir for one minute. Add 1 Ltr of I’m broth and bring to a boil. Reduce heat and simmer until vegetables are very tender, about 25 minutes. Slowly add the cream stirring all the time. At this point, if the soup is too thick for your liking, add more broth 1 cup at a time and return to a simmer.

Allow the soup to cool slightly. Purée until smooth, either by working in batches in blender or using a hand blender, thinning with more broth by half-cupfuls as desired. Return soup to pot and bring to simmer. Season to taste with salt and pepper.

Melt butter in a small pot. Add pecans and sauté for 3 minutes. Peel and finely dice the remaining apple. Ladle the soup into bowls. Drizzle with creme fraiche or sour cream. Sprinkle some pecans and diced apples on top and serv