Parsnip Soup

Ingredients

15 gms butter

10 ml sunflower oil

1 medium onion chopped

300 gms parsnips chopped into 1 – 2 cm cubes

1 garlic clove crushed

300 gms apple peeled, cored and chopped (make sure the apple does not go brown)

500 ml chicken or vegetable stock

milk

salt and white pepper to taste

Gently fry the onion and parsnips in the melted butter and sunflower oil to soften for about 15 minutes. Add the garlic clove and the apple and gently cook for a further 2 minutes. Add the stock, bring to the boils and simmer for 20 minutes. Liquidize or blend and pass the soup through a sieve. When ready to serve add enough milk to create a pouring consistency.