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Sweet parsnips and tart garden apples make a comforting soup that’s perfect for early spring. Melt butter, sauté onion, add parsnips and apples, cover with stock. Simmer 20 minutes until soft, then blend. Season and serve hot. Cooking time: 30 minutes Storage: Keep in fridge 3 days or freeze for 2 months.Ingredients:
Method:
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