Curried Parsnip And Apple Soup With Parsnip Crisps

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1 1/2 lbs young parsnips, diced into 1 inch cubes
• 1 medium bramley apple (6 oz)
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 6 whole cardamom pods (seeds only)
• 1 1/2 ounces butter
• 1 tablespoon peanut oil
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 2 pints good-flavoured vegetable stock
• salt
• fresh ground pepper
• 1 medium parsnip (10-12 oz)
• 6 tablespoons peanut oil
• salt

Recipe

• 1 heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
• 2 remove them and crush them finely with a pestle and mortar.
• 3 next, heat the butter and oil in a saucepan until the butter begins to foam.
• 4 add the onions and gently soften for about 5 minutes.
• 5 add the garlic and cook for 2 minutes.
• 6 add the crushed spices along with the turmeric, cayenne and ginger.
• 7 stir and cook gently for 5 more minutes.
• 8 add the parsmips and stir in the stock.
• 9 add salt and pepper and simmer gently for 1 hour without putting on a lid.
• 10 then liquidise.
• 11 for the parsnip crisps.
• 12 peel and finely slice the parsnip.
• 13 heat the oil in a frying pan until it is very hot.
• 14 fry the parsnip in batches until they are golden brown 2-3 minutes.
• 15 remove them with a slotted spoon, and put them on kitchen paper to drain.
• 16 serve on the heated soup.