Parsnip and cider soup

This soup is super easy to make, delicious and will warm you up on a cold winter’s day. The cider reduction is optional and you can use most apple ciders. I went for Jo’s cider for this which is a local cider made in Dorset. The soup is great without the cider reduction but I think it adds a nice sweet flavoursome touch to it.

It is one of my favourite soups to make and the reaction of the staff and customers is brilliant. It goes perfectly with some nice chunky bread. If you only want to make a couple of portions half the ingredients. 

 

For the cider reduction just put the cider and sugar in a pan on a medium-high heat and stir often until the cider has reduced by 2/3 then leave it to cool slightly before putting it in a squeezy bottle. Once it has cooled right down it can be refrigerated until needed. This can be done 2-3 days in advance. If the reduction is too thick then leave it out of the fridge for an hour or so prior to using.

Ingredients:

For the cider reduction:

½ pint of cider

2 tbsp of brown sugar

For the soup:

1 large white onion

2 leeks

2 sticks of celery

9 medium sized parsnips

500 ml vegetable stock

500ml milk (I used semi skimmed)

Salt and pepper to season

Method:

Slice the onions, celery and leeks and then peel and slice the parsnips discarding the tops of the parsnips.

Heat a couple of tbsp of oil in a pan and once it is hot add the onions, celery and leeks, stir for 2 minutes and then add the sliced parsnips and cook until they begin to go soft.

Add the stock and the milk and leave on a medium temperature for 1 ½ hours stirring occasionally.

Once the soup is cooked blend it and add salt and pepper to taste then serve up and add some of the cider reduction to it.