Parsnip, Apple and Thyme Soup

Oh boy! Brrrrrr!!!! I know it's autumn, but if feels like winter out there today! Summer is officially over! I'm now hoping on an Indian Summer, please pretty please! ummm . . . with sugar on it??



Oh well . . . if nothing else, at least this changeable British weather gives us something to talk about at the bus stop . . . common ground to meet on, if you like.



This is real soup weather, and with this also being British Food Fortnight, I thought there would be no better soup to celebrate the versatility and deliciousness of autumnal British food, than this delightful marriage of parsnips, Bramley apples and thyme!



These flavours are oh so delicious together. Parsnips have a very distinctive flavour that is totally enhanced by the sweetness of apples, and there is no better cooking apple in the world than beautiful Bramleys!



Add to that a touch of heat and spice from some curry powder, and the herby touch of thyme, and you've got a creamy soup fit for the Gods!



With some buttery, crunchy croutons on top, this is just the thing to chase away the autumn chill! Parsnips, apples and thyme in a warming bowl of soup . . . you just can't get more British than that!



*Parsnip, Apple and Thyme Soup*
Serves 4
Printable Recipe

Parsnip, apple and thyme, the holy trinity of soupdom! These three flavours marry quite happily!

1 small onion, peeled and chopped
2 TBS olive oil
1 tsp medium curry powder
a few sprigs of fresh thyme
3 large parsnips, peeled and chopped
1 large Bramley cooking apple, peeled and chopped
(If you can't get Bramley's use two large Granny Smith apples)
1 1/4 litre of chicken or vegetable stock (5 cups)
125ml of cream (1/2 cup)
sea salt and freshly ground black pepper
extra virgin olivecroutons and some fresh thyme leaves to garnish

Heat the olive oil in a large saucepan. Add the onion and curry powder. Cook and stir over medium low heat until the onion softens. Stir in the parsnips, apple and thyme sprig. Cook and stir to coat in the oil and spice. (You may need to add a bit more oil) Add the chicken stock. Bring to the boil, then reduce the heat to a simmer and simmer for 15 to 20 minutes until the apple and parsnip is quite soft. Puree until smooth with a stick blender. Season to taste with salt and pepper. Stir in the cream and heat through. Serve hot, ladled into heated bowls. Top each serving with a drizzle of olive oil, some croutons and some thyme leaves.

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