This is a soup similar to one I had once in a teashop in Wales, or possibly Ireland — my sister may remember. It was a cold day in February (well, not Canadian cold, but zero-ish). I was starving for no particularly good reason and half-frozen so I gave the soup a try even though I don’t have much time for parsnips, and it was excellent. It seemed like a good soup for a blizzardy evening like tonight.
Takes about 40 minutes start to finish, what with all the stock-defrosting and peeling
4 c chicken or vegetable stock
4 parsnips, peeled and chopped finely (i.e., chuck them through the food processor, if you have one)
3 smallish apples, peeled, cored and chopped finely. (Maybe use only 2 if you really dislike sweetness)
about 2 tsp powdered sage
about 2/3 c grated sharp white Cheddar
about 1/3 c milk or (preferably) cream, if you have it
Bring the stock to a boil. Add parsnips and sage and cook for a few minutes until the parsnips are soft. Add the apples and cook for a few more minutes. When everything is soft, turn off the heat and puree (an immersion blender is just the thing). Add the cheese and stir until it’s melted and mixed in. Add the milk or cream. Taste and add a little salt if necessary. I might put a little more grated cheese on top as a garnish, if I had any, or a little swirl of cream. Serves 4.