* 30g (1oz) butter
* 1 onion, peeled and sliced
* 650-700g (1lb 7 oz-one pounds nine ounces) parsnips, peeled and sliced
* 1 large apple cook (about 300g/10oz), peeled and sliced
* 1.25 liters (2 liters) vegetable broth
* About 24 sage leaves
* 142ml pot of cream
* Salt and freshly ground black pepper
* 2 tablespoons olive oil
* 12 small slices of rye bread
1st The butter, onions, parsnips and apple in a large pan. Cover and simmer gently 10 minutes, stirring occasionally.
2nd Stir in stock, 4 sage leaves add. Bring to a boil, cover and simmer about 40 minutes, until soft enough parsnips
3rd Remove from sage leaves. Spoon the soup mixture in a blender or food processor and whiz.
4th The soup back into the pan and heat gently with the cream. Check the seasoning.
5th Meanwhile, the oil pan in a small pan. Include let a few sage leaves at a time, fry, then remove with tongs and drain on kitchen paper. Quickly fry the bread in the sage-flavored oil. Jettisoning of croûte on kitchen paper.
6th Ladle soup into bowls, place two croûte sprinkle the top, garnished with a few sage leaves and freshly ground black pepper.
Nutritional information per portion
* Calories 304(kcal)
* Fat 15.0g
* Saturates 6.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.