This is from Delia Smith’s ” Winter Collection”.
Ingredients
- 1 1/2 lb young parsnips peeled and chopped into 1 " dice
- 1 1/2 oz butter
- 1 tbsp groundnut oil
- 2 medium onions peeled and chopped
- 2 plump garlic cloves peeled and chopped
- 2 pints stock
- 1 x 6 oz bramley apple
- 1 heaped tsp coriander seeds
- 1 tsp cumin seeds
- 6 whole cardamon pods husks removed
- 1 tsp turmeric
- 1 tsp ground ginger
- sea salt and black pepper
Servings:
Instructions
- Heat a small frying pan and dry roast the coriander, cumin and cardamon seeds for 2-3 minutes. Crush them finely with a pestle and mortar.
- Heat the butter and oil in a saucepan until the butter starts to foam, add the onion and soften gently for 5 minutes. Add the garlic and cook for 2 minutes then add the crushed spices with the turmeric and ginger. Stir and cook for a few minutes,
- Add the parsnips, stirring all together, then pour in the stock. Add the seasoning then simmer very gently, uncovered, for an hour.
- Remove from the heat and liquidise, then return to the saucepan and check the seasoning.
- Peel the apple and as the soup just reaches simmering point grate the apple into it. Simmer for 3-4 minutes.
- Serve garnished with Parsnip Crisps.
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