Parsnip And Apple Soup

Recipe Ingredients

2 oz	56g	Margarine
1 1/2 lbs	681g / 24oz	Parsnip - coarsely chopped
8 oz	227g	Rome apple - peeled and chopped
2		Vegetable stock
1 teaspoon	5ml	Fresh sage - chopped
1 teaspoon	5ml	Fresh parsley - chopped
		Salt
		Freshly ground black pepper
2		Egg yolks - beaten

Recipe Instructions

Melt the margarine in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 min, stirring occasionally, until the apple juices star t to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 min or until parsnips are soft.

Pass through a food mill or puree in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. D o not allow to boil

Serve with matzo and butter as a light meal.

Source:
Ann Kaye and Hetty Rance

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