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Parsnip, Polo and Apple Soup

A recipe was needed for an autumnal soup to help use up the windfall apples. Combining the apples and a rich root vegetable with a handsome herb blend a smooth, sumptuous and flavoursome soup is to be enjoyed. I tripled the recipe as it freezes well

Serves 4

Ingredients

Method

  1. Melt the butter in a pan, add the parsnips, potato and onion, then cover and cook gently for 10 minutes or until they begin to soften and the onions are translucent
  2. Add the stock, apple and Sabzi Polo and Perfect Salt. Cover and simmer gently for a further 30 minutes, until vegetables are tender
  3. Blend in a liquidizer or a hand-held 'blitzer' until smooth
  4. Return to the pan, add the cream, season to taste, and gently reheat before serving

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