Apple & parsnip soup with juniper & dill

Apple & parsnip soup with juniper & dill

By
From
Lagom
Serves
4
Photographer
Yuki Sugiura

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 shallots, chopped
2 celery sticks, chopped
3 tart apples
2 large parsnips
2 garlic cloves, very finely chopped
1 thumb fresh ginger, peeled and grated
250ml dry apple cider
1.2 litres chicken stock
1 teaspoon juniper berries
4 whole cardamom pods
1 small cinnamon stick
150ml single cream
1 small bunch dill or parsley, chopped

Method

  1. Heat the olive oil in a large pan, add the shallots and fry for a minute or two until starting to soften. Add the celery and cook over a low heat for 5 minutes. Peel and roughly chop the apples and parsnips, then add to the pan with the garlic and ginger and cook for a further 5 minutes before pouring in the cider. Let bubble for a minute before adding the stock.
  2. Put the spices in a scrap of muslin [cheesecloth], fold up the corners and tie together; alternatively, place in an enclosed tea infuser. Add to the soup, bring to the boil, then reduce the heat and simmer for 30 minutes until the apples and parsnips are soft.
  3. Remove and discard the spices and purée the soup with a stick blender or in a food processor until smooth. Bring to a simmer again and stir through the cream, if using. Taste to season and scatter over the dill or parsley.
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