Poultry

Apple and Parsnip Soup

Soup
Portions2 peopleChangeTiming 43 minsView
Ingredients9 IngredientsViewSwitzerland99 % localView
  • 0.5  teaspoon allspice powder
    Foreign ingredient
    This ingredient is currently available from foreign production
    Where can I buy it locally?
  • 1  large apple
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 2  tablespoons butter
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 750  millilitres chicken stock
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 3  cloves fresh garlic
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
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  • 1  fresh onion
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 200  grams parsnips
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
  • 300  grams potatoes
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?
    Storage tip

    Raw potatoes are best stored in dark and dry places at 6 to 10 degrees Celsius and away from ripe fruits. Cooked potatoes and potato puree can be stored in the fridge for around 3 days.

  • 100  millilitres single cream
    Swiss ingredient in season
    This ingredient is currently available from seasonal local production
    Where can I buy it locally?

Click on an ingredient to learn more about it. A red Swiss flag indicates that the locally-produced ingredient is currently in season. Learn more about our display of local ingredients

Prepare 750 millilitres chicken stock according to instructions on packaging
Peel 1 large apple, core and cut it into pieces of around 3 cm
Peel 3 cloves fresh garlic and 1 fresh onion and roughly chop them
Peel 300 grams potatoes and 200 grams parsnips and cut them into pieces of around 3 cm
Add 2 tablespoons butter to a medium-sized saucepan and heat up over medium heat for about 1 minute until the butter has melted
Add the chopped onions, garlic, potatoes, parsnips and apple to the saucepan
Sauté the vegetable and apple mixture on medium heat for about 6 minutes until golden brown
Pour the chicken stock over the vegetables and apple mixture and simmer the soup on low heat for 10 minutes
Let the soup cool down for about 5 minutes
Blend the soup with a hand blender until smooth
Bring the soup to the boil over high heat
Season the soup with 0.5 teaspoon allspice powder and stir 100 millilitres single cream into the soup
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Apple and Parsnip Soup

Potato Recipes

An apple and parsnip soup served in a white bowl
Timing 43 mins
Portions2 people
Ingredients9 Ingredients

Ingredients

  • 0.5  teaspoon allspice powder
  • 1  large apple
  • 2  tablespoons butter
  • 750  millilitres chicken stock
  • 3  cloves fresh garlic
  • 1  fresh onion
  • 200  grams parsnips
  • 300  grams potatoes
  • 100  millilitres single cream

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Tools

  • 1 medium-sized saucepan
  • 1 hand blender
  • 1 cutting board
  • 1 knife

Apple and Parsnip Soup

Potato Recipes

Instructions

Prepare 750 millilitres chicken stock according to instructions on packaging
Peel 1 large apple, core and cut it into pieces of around 3 cm
Peel 3 cloves fresh garlic and 1 fresh onion and roughly chop them
Peel 300 grams potatoes and 200 grams parsnips and cut them into pieces of around 3 cm
Add 2 tablespoons butter to a medium-sized saucepan and heat up over medium heat for about 1 minute until the butter has melted
Add the chopped onions, garlic, potatoes, parsnips and apple to the saucepan
Sauté the vegetable and apple mixture on medium heat for about 6 minutes until golden brown
Pour the chicken stock over the vegetables and apple mixture and simmer the soup on low heat for 10 minutes
Let the soup cool down for about 5 minutes
Blend the soup with a hand blender until smooth
Bring the soup to the boil over high heat
Season the soup with 0.5 teaspoon allspice powder and stir 100 millilitres single cream into the soup