Curried parsnip and apple soup from Waitrose Kitchen Magazine, January 2011 (page 28) by Laura Fyfe

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Notes about this recipe

  • Agaillard on July 08, 2021

    Just made but using "radis marteau" (a kind of white bigger and flatter turnip) - no idea if this made a difference, as I am not too familiar with the original parsnip and apple soup flavour. It was nice! I also used creme fraiche instead of single cream, with more generous servings (I think somehow I always do that!). It was really nice and I may do it again and try it with actual parsnips when I can find some.

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