Name: Parsnip and apple soup with crisp Brussels sprouts
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6
Ingredients: 1 tbsp butter; 60 ml extra-virgin olive oil, plus extra to serve (¼ cup); 1 onion, coarsely chopped; 3 garlic cloves, coarsely chopped; 300 gm gala apples (about 2 small), peeled, coarsely chopped; 1 sebago potato (about 200gm), coarsely chopped; 3 large parsnips (about 500gm), coarsely chopped, fibrous cores removed; 800 ml chicken stock; 1 tbsp coarsely torn oregano; 150 ml pouring cream; 1/3 baguette, thinly sliced; 350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded; 40 gm butter, melted; To serve: finely shaved parmesan

Parsnip and apple soup with crisp Brussels sprouts

Australian Gourmet Traveller recipe for parsnip and apple soup with crisp Brussels sprouts.

Serves 6

Prep

30M

Cook

25M

Total

55M

Ingredients

1 tbsp butter

60 ml extra-virgin olive oil, plus extra to serve (¼ cup)

1 onion, coarsely chopped

3 garlic cloves, coarsely chopped

300 gm gala apples (about 2 small), peeled, coarsely chopped

1 sebago potato (about 200gm), coarsely chopped

3 large parsnips (about 500gm), coarsely chopped, fibrous cores removed

800 ml chicken stock

1 tbsp coarsely torn oregano

150 ml pouring cream

1/3 baguette, thinly sliced

350 gm Brussels sprouts (about 16), trimmed, outer leaves discarded

40 gm butter, melted

To serve: finely shaved parmesan

Method

Main

1.Heat butter and 1 tbsp oil in a saucepan over medium heat, add onion and garlic and stir occasionally until onion softens and starts to caramelise (10 minutes). Add apple, potato and parsnip and stir to combine, then add stock and oregano, season to taste and bring to the boil. Reduce heat to medium and simmer until potato and parsnip are tender (15-20 minutes). Blend with a hand-held blender, then add cream, stir to combine and season to taste.

2.Preheat oven to 180C. Place baguette slices on an oven tray, brush with butter and bake, turning once, until golden (5-8 minutes).

3.Meanwhile, separate the Brussels sprouts leaves, quarter the hearts and stand in a bowl of cold water to crisp (5 minutes). Drain well, and pat dry with a tea towel. Heat remaining oil in a frying pan, add sprout hearts and fry, turning occasionally, until golden (2-3 minutes), then set aside on a plate and keep warm. Add Brussels sprout leaves to pan and fry until just starting to soften (30 seconds-1 minute).

4.Ladle soup into bowls, scatter with baguette croûtons, Brussels sprouts and parmesan, drizzle with extra oil and serve hot.

This recipe makes 1.5 litres of soup.
This recipe is from the May 2013 issue of
.
Drink Suggestion: Farmhouse Cloudy Scrumpy cider. Drink suggestion by Max Allen
Notes