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Sunday, 16 November 2014

Parsnip and Apple Soup with a Hint of Curry

Parsnips are a great winter vegetable, wonderfully versatile with a great flavour and sweetness.  Early season parsnips can be a little "woody" but that is easy enough to cut out.  The old tale goes that parsnips, like brussels sprouts, are better after the first frost of the year!

This recipe for parsnip soup with apple brings out the natural sweetness of the parsnip complimented by a sharp apple (Bramley / Granny Smith) and then add some winter warmth with a teaspoon of curry powder.




Ingredients;
3- 4 large parsnips peeled
1 apple peeled and chopped eg, bramley or granny smith
1 onion diced
1 clove garlic diced
50 g margarine
50 g flour
2 stock cubes ( I use chicken but veg is fine)
2 litres water
Teaspoon curry powder

In a large heavy bottomed pan put the margarine, onion, garlic and parsnip.  Cook on a high heat for 3-4 minutes coating all the ingredients with the melted margarine.
Turn down the heat and stir in the flour.
Add half the water bring back to a boil, stir and add the remaining water.  Add the apple and stock cubes and allow to simmer for 10 minutes.
Stir in the curry powder, taste to check the seasoning and add salt, pepper or more curry depending on your personal taste.

Remove the pan from the heat and blend the soup using a hand held blender.  The soup should be beautifully smooth, if it is a little "grainy", possibly because the parsnips are woody, strain the soup through a conical strainer.

Serve with crusty bread and a swirl of cream.