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Fat 15g (7.7g sat) per portion
Suitable for vegetarians Suitable for freezing
Butter 25g (1oz)
Parsnips 675g (1½lb), peeled and sliced
Bramley cooking apple 1, peeled and sliced
Vegetable stock 1.25 litres (2 pints)
Dried sage ½ tsp
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper
1 Melt the butter in a large saucepan over a medium-low heat and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.
2 Pour the stock into the saucepan and add the sage. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the parsnip is softened.
3 Purée the soup with a hand-held blender, and then reheat gently with the cream and season to taste before serving.
Recipe taken from Fantastic Food For Less
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