* 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

For serving:

    * 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.