Jersey Apple and Parsnip Soup with Toasted Hazelnuts

A creamy and comforting autumn soup featuring the sweet-tart flavor of Jersey apples blended with earthy parsnips, enriched with local Jersey dairy, and topped with crunchy toasted hazelnuts.

Prep Time

15 minutes

Total Time

45 minutes

Calories

455 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.52/serving

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Breakfast•Dessert•Soup

Cuisine:

Jersey

Mood:

Comfort Food

Ingredients

Servings

2mediumJersey Apples (such as 'Katy' or 'Brown's Apple')(Peeled, cored, and chopped)

£1.20

500gParsnips(Peeled and chopped)

£0.75

200gJersey Royal Potatoes(Peeled and chopped)

£0.80

1mediumOnion(Chopped)

£0.30

2clovesGarlic(Minced)

£0.15

25gJersey Butter

£0.40

1litreVegetable Stock

£0.70

100mlJersey Milk(Or double cream for a richer soup)

£0.25

50gHazelnuts(Roughly chopped)

£0.90

2sprigsFresh Thyme(Or 1 tsp dried thyme)

£0.50

to tasteSalt

£0.05

to tasteBlack Pepper(Freshly ground)

£0.10

Total Cost

£6.10

£1.52 per serving

Instructions

1.
Preheat oven to 180°C (160°C fan/ Gas Mark 4). Spread the chopped hazelnuts on a baking sheet and toast in the preheated oven for 8-10 minutes, or until lightly golden and fragrant. Watch carefully to prevent burning. Remove from oven and set aside to cool.
2.
Melt the Jersey butter in a large pot over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3.
Add the chopped apples, parsnips, and Jersey Royal potatoes to the pot. Stir to coat in the butter and onion mixture. Add the thyme sprigs (or dried thyme).
4.
Pour in the vegetable stock, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the vegetables are tender.
5.
Remove the thyme sprigs. Use an immersion blender or transfer the soup to a standard blender (in batches if necessary) and blend until smooth and creamy.
6.
Return the blended soup to the pot. Stir in the Jersey milk (or double cream) and season with salt and pepper to taste. Heat through gently, but do not boil.
7.
Serve hot, garnished with the toasted hazelnuts.

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My Notes

Nutrition Information

Nutrition per serving (394g)

455 kcal / 1904 kJ

Carbs

45g

17% of RDA

Fat

26g

37% of RDA

Protein

13g

26% of RDA

Detailed Breakdown

Fibre

11 g

37% of RDA

Sugar

23 g

26% of RDA

Sodium

650 mg

28% of RDA

Saturated Fat

11 g

55% of RDA

Chef's Tips

For a richer flavor, roast the parsnips and apples in the oven before adding them to the soup.

A squeeze of lemon juice can brighten the flavor of the soup.

Garnish with a swirl of crème fraîche or a drizzle of Jersey cream for an extra touch of luxury.

Cooking Equipment

Oven

Stove

Large Pot

Blender (immersion or standard)

Wine Pairings

No wine pairing suggestions available for this recipe.

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Jersey Apple and Parsnip Soup with Toasted Hazelnuts

Ingredients

Instructions