Recipe: Parsnip and apple soup
Enjoy some fresh flavours for the New Year with these exciting dairy recipes from Dale Farm.
What you'll need
50g (2oz) Dromona butter
1 cored, peeled and sliced dessert apple
680g (1½ lb), peeled and sliced parsnips
1 cored, peeled and sliced Bramley cooking apple
1.25l (2pts) vegetable stock
4 sage leaves (plus extra to garnish)
2 whole cloves
150ml (1/4 pint) single Dale Farm cream
Salt and freshly ground black pepper to season
Melt half the butter in a large saucepan and add the slices of the dessert apple. Saute until lightly browned, remove and set aside. Melt the remaining butter and add the parsnips and cooking apple. Cover and cook gently for 10 minutes, stirring occasionally.
Pour the stock into the saucepan and add the sage and cloves. Bring to the boil, cover and then simmer for 30 minutes, until the parsnip is softened.
Remove the sage leaves and cloves, then puree in a blender or food processor. Return to the saucepan and reheat gently with the cream. Season to taste. Serve hot, garnished with the sage leaves and apple slices and serve with granary bread.