curried parsnip soup

curried parsnip soup

subtly spiced parsnip soup, with curry dressing & parsnip crisps for added texture.

ingredients:

soup:

• 3 large parsnips or 500g

• 1 shallot

• 1 clove of garlic

• 1-2tsp of medium curry powder

• 1 tsp turmeric

• 1/2 tsp ground coriander

• 1 tsp garam masala

• 1 litre milk

• salt & pepper to taste

  parsnip crisps:

• all parsnip peel

• 1/2 tsp honey

• 1 tsp oil

• salt & pepper

  curry dressing:

• 1 tsp wholegrain mustard

• 1 tsp curry powder

• 1 tsp white wine vinegar

• 1tbsp rapeseed oil

• salt & pepper to taste.
  garnishes:

• curry dressing

• pickled ginger

• cream or yoghurt

• chopped chives

method:

soup:

1. Peel the parsnips, keeping the peel separate.

2. Finely slice the parsnips to cook quickly within the soup mix. Optional: can cut in chunks and roast beforehand.

3. Chop the onion and grate the garlic.

4. Add oil to the pan and cook out the onion & garlic, before adding the parsnips.

5. Allow the parsnips to soften, before adding all the spices with a splash of water to cook the spices out.

6. Once the parsnips have softened cover with milk and bring to the boil then turn down to a simmer.

7. Once the parsnips are cooked, take off the heat and allow to cool before blending.

8. Blend the soup until silky smooth, then pass through a sieve.

9. Check for seasoning before serving.

   
   parsnip crisps:

1. Mix the parsnip peel and mix in a bowl with the honey, oil and salt & pepper.

2. Place on a baking tray and cook in the oven at 180C/160C fan/gas 4 until golden brown between for 10 -15 Minutes, can take longer depending on your oven.

3. Keep a close watch, in the blink of an eye, these can burn very quickly.

4. Once cooked, set aside until ready to serve.

curry dressing:

1. Whisk all the ingredients together in a small bowl, check for seasoning.

2. Add more oil if required to get a good consistency for the dressing.

to serve:

1. Serve the warm parsnip soup into bowls.

2. Drizzle first with cream, then follow with the curry dressing.

3. Add the pickled ginger and chopped chives.

4. Finally, add the parsnip crisps for texture.