Seasonal Recipe From The Food Market Chiswick

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Parsnip and apple soup - come along on Sunday to get the ingredients

February is nearing the end of the parsnip season. By then the frost has sweetened them, making them perfect for this fruity, savoury soup. It's great to come back to after a winter walk, or for a light supper. Parsnips are from Ted's Veg and apples from Ringden Farm, both at the market every Sunday.

Ted Dawson's family has farmed in Boston, Lincolnshire for four generations. They used to sell to wholesale markets, but started attending Farmers Markets in London 20 years ago. Ted says, the great thing about selling direct, is understanding and being able respond to what customers want. This leads Ted to grow an ever-changing range of fruit and veg to satisfy changing tastes.

Chris and Leslie Dench grow apples, pears, plums, quinces and, in summer, a range of soft fruits at their farm in East Sussex. They grow varieties that you won't find in supermarkets with subtly different flavours and textures. They make juice and sell that along with the fruit. For this soup their Bramley apples are perfect.

Accompany with a slice from an organic loaf from Astons Bakery, spread with Hook & Son's raw, milk, butter for a hearty meal. Olive oil to garnish is from Chris at Hellenic Deli.

To make the soup you'll need;

1 tbsp Rapeseed oil
2 medium onions diced
1 stem of celery chopped
600grms Parsnips peeled chopped
600 grams Bramley apples peeled cored and chopped
10 grams ground coriander
2 garlic cloves chopped
1 litre vegetable stock
150ml apple juice
Sea salt and Black pepper to season
Crème fraiche

Heat the rapeseed oil in a heavy bottom pan on medium heat. Add the onions celery and garlic and cook until soft but not coloured

Add the chopped parsnips and coriander along with the vegetable stock and apple juice. Bring to the boil and then simmer for around 35 mins or until the vegetables are soft. Season with the salt and pepper to taste

Remove from the heat and blitz until smooth with a hand blender

Spoon into warmed serving bowl and top with crème fraiche and a drizzle of olive oil

The parsnips can be pre-roasted before adding to the soup, which will give a richer flavour if desired.

Neil Roster - Chef and Market Manager

The Food Market is a social enterprise organised by Dukes Meadows Trust.

Open every Sunday 10am to 2pm www.thefoodmarketchiswick.com

We are operating following COVID rules. Please; wear a mask, use the hand sanitiser available and maintain social distance.

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February 2, 2021