1kg Parsnip 3 apples (green for a fresh taste, red for a sweet taste) 2 onions 1 celery 500ml stock 200 ml cream or milk bay leaf thyme butter Salt and Pepper
Melt the butter in the pan and add cut onions to it. Let them sweat on low flame while you peel and core the apples. Cut them into chunks and add them to the pan. Cut the celery into pieces and wash them thoroughly, add to the pan. Now cut the back piece off the parsnip and peel it. Then cut the parsnip into small pieces and add it to the pan. You can now add the bay leaf, thyme as well as seasoning to the soup (not too much!), then add the stock. Bring it up to a boil and then let it simmer for 30 minutes. You can fish out the thyme and bay leave, then puree the soup to a desired consistency. Add more seasoning and cream or milk if you like.