• Prep Time:
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  • Serves: 1 Servings

Parsnip and Apple Soup

  • Recipe Submitted by on

Category: Vegetables, Fruit

 Ingredients List

  • 2 oz Margarine
  • 1 1/2 lb Parsnip, coarsely chopped
  • 8 oz Rome apple, peeled and
  • -chopped
  • 2 pt Vegetable stock
  • 1 ts Fresh sage, chopped
  • 1 ts Fresh parsley, chopped
  • Salt
  • Freshly ground black pepper
  • 2 Egg yolks, beaten


Melt the margarine in a medium saucepan, and cook the parsnips and apples,
tossing well until coated. Cover and cook gently over low heat 10-15 min,
stirring occasionally, until the apple juices star t to run. Pour in the
stock and add the sage, parsley, salt and pepper. Bring to the boil, then
simmer gently 30-40 min or until parsnips are soft.

Pass through a food mill or puree in a blender or food processor until
smooth. Return to pan and reheat gently. Add a little hot soup to the egg
yolks, stirring well, then add the eggs to the soup. D o not allow to boil

Serve with matzo and butter as a light meal.

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