Here are the complete recipe for Roasted Parsnip, Pear And Apple Soup With Pear And Apple Crisps.
INGREDIENTS:
For the soup
- 300 g parsnips, peeled and chopped
- 3 tablespoons rapeseed oil, divided
- 2 tablespoons maple syrup
- 1 medium onion, peeled and chopped
- 600 ml vegetable stock
- 1 large Conference pair, peeled, cored and roughly chopped
- 1 large Braeburn apple, peeled, cored and roughly chopped
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Cinnamon
For the pear and apple crisps
- 1 Conference pear
- 1 Braeburn apple
METHODS:
- To make the pear and apple crisps, preheat the oven to 160C/325F/Gas 3. Leaving the skin on, slice the fruits through the core – use a mandolin if you have one to get very thin slices 1-2mm thick. Place the slices on a baking sheet lined with parchment paper.
- Cook for 45 minutes to an hour, turning halfway through. Continue cooking until the slices have dried out and are light golden in colour. Remove from the oven and leave to cool until crisp. Once cooled, store in an airtight container and use for garnishes or just snacking.
- To make the soup, increase the oven temperature to 180C/350F/Gas 4.
- Put the parsnips in a roasting tin with 2 tablespoons of the oil and shake together until coated. Cook for 15 minutes.
- Remove the tray from the oven, drizzle over the maple syrup then return to the oven and cook for another 15 minutes.
- Heat the remaining tablespoon of oil in a medium saucepan and sauté the onion until soft but not coloured. Add the parsnips and stock and bring to the boil then reduce the heat and simmer for 20 minutes.
- Tip in the pear, apple, salt and pepper and blend with a stick blender until smooth and creamy. Taste the soup and adjust the seasoning if necessary.
- Serve ladled into warmed bowls. Garnish with some pear and apple crisps and a sprinkle of cinnamon.
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