4 Tbs margarine (or butter*) 1 1/2 lb (700 g) parsnip, scrubbed and coarsely chopped 1/2 lb (225 g) Rome apples, peeled, cored and chopped 1 qt (1 L) vegetable stock (or chicken stock*) 1 tsp fresh sage, chopped 1 tsp fresh parsley, chopped Salt Freshly ground black pepper 2 egg yolks, beaten
Melt the margarine in a medium saucepan, and cook the parsnips and apples, tossing well until coated. Cover and cook gently over low heat 10-15 minutes, stirring occasionally, until the apple juices start to run. Pour in the stock and add the sage, parsley, salt and pepper. Bring to the boil, then simmer gently 30-40 minutes or until parsnips are soft.
Pass through a food mill or puree in a blender or food processor until smooth. Return to pan and reheat gently. Add a little hot soup to the egg yolks, stirring well, then add the eggs to the soup. Do not allow to boil. Serves 8.
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