A delicious soup to serve hot or chilled from Sybil Kapoor’s ” Simply British”. It is even better if made the day before you are going to eat it.
- 4 tbsps vegetable oil
- 1 onion peeled and diced
- 2 plump garlic cloves peeled and diced
- 1/2 tsp ground turmeric
- 1/2 tsp ground cumin
- 1/2 tsp Chilli powder
- 1/2 tsp ground ginger
- 400 g parsnips
- 2 Bramley cooking apples
- 565 ml water
- sea salt and black pepper
- 285 ml double cream
- 2 tbsps finely sliced chives
- Heat the oil in a heavy bottomed saucepan and gently fry the onion and garlic until soft but not coloured. Add the spices and continue to fry over a low heat for another minute.
- Meanwhile scrub the parsnips , slice off their tops and tails and peel. Cut into small dice and stir into the spiced onions ensuring they are well coated in the oil.
- Cover and cook over a moderately low heat for 5 minutes, stirring regularly to prevent them from catching.
- Peel, core and dice the apples and mix into the parsnips. Cover and cook for a further five minutes, stirring now and then.
- Add the water and bring to the boil. Lower the heat, season to taste and simmer for thirty minutes or until the parsnip is meltingly soft.
- Liquidize and strain the soup then chill, covered until you need it.
- When you are ready to serve reheat the soup before adding the cream. Add a little water if you prefer a thinner soup but once the cream is added do not allow the soup to boil. Sprinkle with the chives and serve piping hot.
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