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Baby Leek, Parsnip and Apple Soup

Baby Leek, Parsnip and Apple Soup on Afternoon Express

Baby Leek, Parsnip and Apple Soup

Recipe By: Claire Winstanley

Serves: 4
Preparation: 20mins
Cooking time: 30mins
200g Baby leeks, sliced
1kg Parsnips, peeled and chopped
3 apples, peeled, cored and chopped
3 sprigs thyme
4 cups organic chicken stock
Topping (optional):
Diced Wood Smoked Bacon 250g
Handful Italian parsley, roughly chopped
4 parsnips
3 cups Vegetable oil for frying
1 teaspoon smoked paprika
For the topping:
Shave thin, long strips of the parsnip using a peeler. Reserve the ends and cores for the soup. Heat the vegetable oil in a small saucepan. Test the temperature by dropping one of the parsnip strips into the oil. Fry in small batches until golden and drain on paper towel to remove excess oil. Sprinkle with salt and smoked paprika and reserve until soup is ready.
Fry the bacon until crispy, allow to cool slightly and mix with the parsley just before serving.
Sauté the leeks in butter on a medium-low heat until soft. Add the parsnips (as well as the remaining parsnips from the chips if you’re making them), stock and thyme. Bring to a simmer and cook until the vegetables are nearly tender. Add the apple and continue to cook until everything is soft enough to puree. Pour everything into a blender and puree until smooth. Season to taste. If you’re making the topping, sprinkle over the bacon and parsley and serve with crispy parsnip strips. 

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