Soups & stews
Parsnip, leek, apple and mustard soup
Leeks, parsnips and apple give this easy-to-make soup a mild, comforting sweetness which is set off to perfection by the kick of mustard. If you don't have beer mustard, any other wholegrain mustard is fine – though perhaps also add a pinch of chilli so you get the equivalent kick. For a more elaborate bowl, deep-fry some finely shredded leeks, and top your soup with a swirl of crème fraîche, crispy leeks and, if you're not vegetarian, perhaps some fried lardons of bacon.
Ingredients
- oil for frying, e.g. rapeseed
- 1 large leek, shredded (use the white and green parts)
- 2 large parsnips, peeled and diced
- 1 apple, peeled, cored and diced
- 1.2 litre veg stock
- 1 tbsp beer mustard
- salt and pepper
Method
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Step 1
Heat 1 tablesoon of oil in a large saucepan. Add the leek and fry gently for 8 minutes, stirring now and then to stop it catching.
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Step 2
Add the parsnips and stir for 1 minute. Add the apple, stock and season. Bring to the boil, reduce the heat and simmer for 20 minutes or so, until the parsnips are tender.
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Step 3
Blend until smooth. Put back in the same pan and stir in the mustard. Reheat gently. Check the seasoning and serve.
