Parsnip, apple and hazelnut soup
I have an old, food-splashed and rather dog-eared copy of a book on Soups that was bought many years ago when we briefly lived in New Jersey.
Other food books may come and go, but this rather shabby little book, bought from a second-hand stall in Redbank remains a staunch favourite, and has delivered soups over the years that I would never have thought to make myself without it.
In it are several recipes for soups based on root vegetables, but there is one in there that I have never tried : parsnip, apple and hazelnut soup. The very combination seems an intriguing one and one that I have been meaning to try for years.
The book has soups from Russia, Georgia, Romania, Scandinavia and the Balkans…all places with cold, cold winters and as such I feel it is eminently qualified to suggest time-honoured recipes to warm and nourish based on what was available in season.
Nuts and parsnips – perfect winter, seasonal fare.
As I look out of the window at the leaden grey skies, bitingly cold winds and occasional snow flurries this seems just the thing.