Parsnip and Bramley Apple Soup

method:

• Gently cook the parsnip in the butter, in a covered pan for about five minutes giving the occasional stir and not allowing them to colour then remove the lid, add the apples and vegetable stock and bring to the boil. Season and simmer gently for about 15 minutes until the parsnip is soft.
• Blend in a liquidiser until smooth and strain through a fine meshed sieve. Bring back to the boil, add the double cream and adjust with a little water or stock if it’s too thick. Serve in hot soup bowls.