Parsnip and Apple Soup
Parsnip and Apple Soup		Serves 4-6 Ingredients 450g parsnips, washed, trimmed (but unpeeled) and chopped roughly 225g apples, cored and chopped (but unpeeled) 100g onions, sliced thinly 50g butter 600ml water 2 chicken stock cubes 1-2 x 15ml spoons grated lemon rind 2 fresh bay leaves 600ml milk salt and freshly ground black pepper Method Soften the chopped parsnip, apple and onion in the butter for 10-15 minutes, using a covered pan over a low heat. Add the water to the pan with the 2 stock cubes, the lemon rind and the bay leaves; then leave to cook gently for 15-20 minutes or until the ingredients are soft. Remove the bay leaves, liquidise the soup and sieve. Add the milk (or, if you prefer, substitute another pint of stock). Season to taste. Serve.
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