Roast parsnip soup with apple crisps

from ‘Avoca cafe cookbook 2’

‘Perhaps the sweetest of all the root vegetables, parsnips are an integral part of winter eating, their nutty robust flavour making them as good with roast meats as they are on their own’.

A perfect autumn warmer for a cold evening…

3 parsnips, diced
3 tbsps olive oil
1 onion, finely chopped
1 potato, finely diced
50g butter
600ml light chicken stock
4 tsps creme fraiche
4 tsps chestnut puree
1 tbsp snipped chives
1 eating apple

Make the apple crisps well ahead, preheat the oven to 140c, core the apple and thinly slice. Lay the slices out on a baking tray and place in the oven for 2 hours, or until dried and crisp.

Preheat the oven to 200c. Toss the diced parsnips in the olive oil, season well and roast in the oven for 20 mins or until well coloured.

Gently saute the onion and potato in the butter over a low heat for 10 mins, stirring occasionally. Add the roasted parsnips and the stock and simmer for 20 mins, or until all the veg are soft. Allow to cool slightly, liquidise, then reheat and check the seasoning.

Garnish each bowl with a tsp of creme fraiche, a tsp of chestnut puree and the apple crisps, along with a few snipped chives.

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