Otherwise, though, things have been rather quiet in the Kneadwhine household. We are enjoying a rather quiet January after the excitement of Christmas and it's lovely. Mr K has been decorating our room, finally ridding it of the inscriptions left under the rather outdated green wallpaper and turning it a lovely sky blue.
Once again, this soup was borne out of still having an abundance of parsnip available after last week's attempts. I'm really in a bit of a parsnip mood at the moment. I've had this recipe pinned for ages over at Pinterest, so I'm glad to have finally given it a go, with a few tweaks of my own.
This comes to 2 propoints a serving but I should point out that the images show slightly more than a portion - more like 3 propoints worth.
Stats: 6 servings, 2 propoints each
10g unsalted butter
640g prepared parsnips (peeled and cut into medium-sized cubes)
3 leeks, finely diced - reserve a handful of the green parts for garnish
1 litre hot vegetable stock
2 apples, peeled and cored - I used Jazz which were a little overpowering
1 large sprig of rosemary, chopped
1 bay leaf
freshly ground black pepper
Melt the butter in a large pan. Add leeks and sweat for about five minutes. Keep an eye on them - they are very easy to brown or burn. Add the parnsips and cook for five minutes over a medium heat.
Add the vegetable stock, rosemary, apple and bay leaf and bring to the boil. Reduce the heat and simmer for around fifteen minutes, until the parsnips have softened.
Remove the bay leaf.
Blend until smooth and then garnish with the reserved leek.
I'm entering this for the No Croutons Required challenge and the Four Seasons challenge hosted by Delicieux and Eat Your Veg.
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