PARSNIP AND APPLE SOUP

Preparation Method :

• In a large saucepan, melt the butter, add the diced parsnips and apple, cover and cook gently for 10 minutes, stirring occasionally.
• Then add the chicken stock, the sage leaves and the cloves and allow it to boil.
• Once he stock starts boiling, simmer and cook covered for 30 minutes, until the parsnip is tender.
• Remove from the heat and allow it to cool.
• Remove the sage leaves and the cloves from the stock and blend in blender or food processor.
• Reheat the blended stock on the saucepan and add the cream. Season to taste.
• Garnish with parsley and croutons and serve hot.