Creamy Parsnip Soup
- 40 g butter
- 2 onions, chopped
- 750g parsnips, peeled, chopped
- 2 green apples, peeled, cored, chopped
- 4 cups chicken stock (home-made)
- 2 bay leaves
- Snipped chives, to serve
Melt butter in large saucepan over medium heat, Add onion, parsnip and apple, cook, stirring often for 5 mins.
Add stock, bay leaves and 1 cup water. Bring to boil and reduce heat to low and cook for 20minutes until parsnip is tender. Remove and discard bay leaves to compost bucket.
Puree soup till smooth.
Season and garnish with chopped chives or herb of choice.