Feel that bit of chill in the air this evening? That means it’s a good night for soup, and chef Adam Gray’s parsnip and apple soup is as warming and satisfying as any seasonal slurp could be.
I’ve just had a bowl and a half or so of this filling autumnal treat along with a generously torn off piece of baguette and an equally ample sprinkling of freshly grated Parmigiano-Reggiano. And now I’m kicked back on the sofa with my feet propped up, thinking “man, that was some damn fine soup.” Cool thing is, I made it myself. It was pretty inexpensive, only had a few ingredients and was so easy to make. And it’s just one of a whole heap of seasonal soup recipes available for free on the Great British Chefs site.
I wouldn’t mind making this little parsnip and apple number again – on another quiet night in or even for finicky dinner party guests (I’d check to see if they liked very dairy recipes first though). Parsnips have a lot of unique flavour and work well with the couple of Granny Smith apples that are called for in the recipe. The milk and single cream yield a smooth texture, and if you follow the recipe right (like I said, it’s easy) this turns out to be a really light dish.
One thing to keep in mind if you’re not too familiar with cooking parsnips: make sure you get enough. The recipe says to use 500 grams of parsnips. Of course, after paring and removing the woody centres the 500 grams you got at the shop might have dwindled some. Also, unlike a lot of stuff I tend to cook, this one takes awhile to prepare – about an hour or so. It’s definitely worth the wait and minimal effort involved though. I swear.
Anyway, I’m gonna go back to rubbing my belly and feeling all warm and fuzzy about my soup.
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