Apple Snip Soup

Browsing through some of my favorite blogs I'm noticing the soups starting to appear, as the nights get colder and we're heading toward Hallowe'en, those familiar, the warm and cosies, beckon themselves into the kitchen and onto our tables.... Thank God for that! I love autumnal food... undercurrants of the preceding season and the one to come, where the pallet is darker, more rich and golden, and everthing follows suit...

Anyhow, here is a recipe for my favorite autumn soup.  Simple and crisp like the mornings but with a peppery warmth to match the darker evenings.  

Apple Snip Soup

You'll need

A Large knob of butter

4 large Parsnips, peeled

1 large White onion

2 Red apples, cored and peeled

1 Clove of garlic, crushed

1 litre Stock (veg or chicken)

1 Potato, peeled

1 tsp black pepper

125mls double cream

Method

Chop all the ingredients.  Saute the onions in the butter with the garlic and the apples until the onions are soft and translucent.  Place in a saucepan with the chopped parsnip and potato and cover with the stock.  Bring to the boil and simmer until the vegetables are cooked.  Blend until smooth. Add the cream, the pepper and a pinch of salt and blend.  Salt to taste.