This soup is silky smooth and has a hint of tartness from the apples, which works perfectly with the sweet parsnip. It's finished with a warming grate of fresh nutmeg. I like my soups to have a bit of texture, either in the soup itself or in its toppings and sides. None of the extras are compulsory but at the very least serve with croutons or crusty bread. The sages leaves really lift it and add a little bitterness with helps balance the favours. Toasted hazelnuts add a good crunch and a match made in heaven with parsnip and apple. The parsnip crisps are super easy to make, but you really need a mandolin to cut them really thin. They are pretty in expensive to buy and I use mine so often for so many things, It's really worth the investment mine cost £23. Once you get one you will wander what you ever did before!
750g parsnip. Hold a big one back for the crisps.
1 cup of roughly chopped apple, I left the skin on.
½ cup diced white onion
2 cloves garlic crushed
2 litre stock
Nutmeg to grate
½ cup hazelnuts
Small bunch sage leaves
Groundnut oil/odourless coconut/light olive/vegetable
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