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A recipe from Andrew Marr, Sisters Rock restaurant
Apple & Parsnip Soup with crisp Prosciutto
4 large parsnips – peeled & chopped
2 large granny smith apples – peeled & chopped
2 cloves of garlic – chopped
2 onions – sliced
Sea salt
Pepper
30g butter
Chicken stock – or vegetable stock
Sweat parsnips, apples, onions & garlic in butter. Cover with stock. Bring to the boil then simmer until parsnip is tender, skimming if necessary.
Blend in food processor until smooth – pass through fine sieve. Season with salt & pepper.
Garnish with crisp prosciutto - broken into small pieces.
Serves 8
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