Poultry

Apple and Parsnip Soup

Soup
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  • 0.5  teaspoon allspice powder
  • large apple
  • tablespoons butter
  • 750  millilitres chicken stock
  • cloves fresh garlic
  • fresh onion
  • 200  grams parsnips
  • 300  grams potatoes 
    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

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Apple and Parsnip Soup


Soups

An apple and parsnip soup served in a white bowl
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  • 0.5  teaspoon allspice powder
  • 1  large apple
  • 2  tablespoons butter
  • 750  millilitres chicken stock
  • 3  cloves fresh garlic
  • fresh onion
  • 200  grams parsnips
  • 300  grams potatoes
  • 100  millilitres single cream

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

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Apple and Parsnip Soup


Soups

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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