Apple and Parsnip Soup

Ingredients:
2 tbsp Olive Oil
2 small Shallots - Minced
2 1lb bags Parsnips - Peeled and Diced
3 ripe Apples - Peeled , Seeded and Diced
1 L Vegetable Stock
Salt and Pepper to taste
Fresh Ground Nutmeg to taste
4 tbsp Honey
Method:
Heat olive oil on medium, add shallots and let simmer one minute. Add parsnips, cook for five minutes, then add apples and vegetable stock.
Cook approximately twenty minutes, then check to see if parsnips are tender with the tip of a knife.
Puree soup. Add seasonings and Honey. Bon appétit!
Yield: 1 L
Chef's Tip: Can also be used as a sauce for a vegetarian meal with grilled Portobello mushrooms.
Executive Chef
Ste. Anne’s Inn and Spa
1009 Massey Rd.
Grafton, Ontario
K0K 2G0
www.steannes.com
Everyday Recipes from Ste. Anne's Spa
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