Soups > Soups & Stews Cookbooks
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Parsnips & Apple Soup w/Garlic Croutons
2 tablespoons of vegetable oil
1 onion, chopped
2 parsnips, chopped
1 cooking apple, chopped
2 1/2 cups of vegetable bouillon
2 tablespoons of chopped fresh parsley plus extra to garnish
1/2 teaspoon of dried marjoram
2 cups of whole milk
salt and black pepper
Croutons
2 thick slices of day old white bread, crusts removed
1 large clove garlic, halved
2 tablespoons of vegetable oil |
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ºF. Heat the oil in a large heavy saucepan. Add the onion and parsnips and cook for 5 minutes or until softened. Add the apple, bouillon, parsley and marjoram and bring to a boil. Cover and simmer for 20 minutes or until the vegetables are tender.
Meanwhile, make the croutons. Rub both sides of each slice of bread with a half clove of garlic. Cut the bread into 1/2 inch cubes. Heat the oil in a heavy based frying pan. Add the bread and fry for 2- 3 minutes, until golden, stirring constantly. drain on kitchen towels.
Remove the soup from the heat. Stir in the milk and season to taste. Blend until smooth in a food processor or with a hand blender. reheat and serve with the croutons. Garnish with extra parsley. Serves 4
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