I came up with this recipe when I had some parsnips left over, as well as a glut of apples. The smooth creamy flavour of the parsnips is complemented perfectly by the acidity of the apples, and the freshness of the sage. If you are vegetarian, or don't eat pork simply omit the bacon, the flavour will still impress. Quick and simple to cook and delicious served with fresh crusty bread, this recipe serves 2.

Ingredients

• 1 large Onion, chopped
• 1 Leek, washed and sliced
• 25g Butter
• 600ml Stock, either chicken or vegetable
• Ground black pepper
• 4 small Parsnips, peeled and chopped
• 1 large Cooking apple, peeled and chopped
• 2 medium Potatoes, peeled and chopped
• 2 tbsp Fresh sage, chopped
• 4 Rashers of bacon

Method

1. Saute the leek and onion for 4 minutes in the butter. Add the stock and other vegetables and bring to the boil. Simmer for 15 minutes, or until the potato is cooked.
2. Season the mixture with black pepper, and add the fresh sage. Remove from the heat and allow to cool.
3. Place two thirds of the cooled soup into a food processor, and liquidise until smooth.
4. Return the soup to the pan and bring back to the boil, adding any extra water as necessary to thin the soup to the required consistency.
5. Grill the bacon until crispy, and cut into bite sized pieces.
6. Place the soup into the serving bowls and sprinkle the bacon pieces over the top.