Monday, 14 March 2011

Cinnamon, apple and parsnip soup

1 Pint of water, grated cinnamon, 3 parsnips, two pears, four apples, honey/maple syrup, red wine, black peppercorns, rosemary.

Optional - to garnish
1 cinnamon stick
double cream

1) Peel the parsnips, apples and pears, remove the cores from the fruit and slice.

2) Bring to the boil one pint of water in your pan. Add the fruit and vegetables along with the ground cinnamon, finely chopped rosemary and 1 glass of red wine.

3) Cook until the fruit is soft, then separate from the liquid with a colander and puree in a blender. Gradually add the water back into the puree until the soup reaches the desired consistency.

4) Flavour with a good dollop of honey or maple syrup, season with freshly ground black pepper and serve.

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