Turtle’s spicy parsnip soup with chives
Recipe by PRIOR PETER
Ingredients
For the soup
2 tbsp olive oil
1 medium onion, finely sliced
1 garlic clove, finely chopped
1 tsp curry powder (My preference is TSESCO Hot but others are equally as good)
2 cardamom pods, crushed, shells discarded
2 parsnips, peeled, cored and chopped (I wash them and chop them don’t bother peeling them as I normally make 10 times this)
50ml/2fl oz Dry white wine or cider (the dryer the better)
250ml/9fl oz chicken stock (for this I use 1 OXO cube per 250ml water or my own made from 1 medium chicken carcass per pint)
50ml/2fl oz crème fresh (I would normally use the light crème fresh but double cream is very opulent and works well for a dinner party starter)
Salt and freshly ground black pepper to taste
1 tsp chopped fresh chives, to garnish
Prep. Time → 10 min
Cook Time → 20 min
1. Method
1. Heat the oil in a frying pan, add the curry powder, cardamom seeds and stir well.
2. Then add the onion and garlic until softened.
3. Add the white wine to the pan, bring to the boil and simmer until reduced by half.
4. Add the stock and the parsnip simmer for 12-14 minutes, until the parsnip is tender,
5. Blitz with a hand held blender and add the crème fresh, then season, to taste, with salt and freshly ground black pepper.
6. Serve with a garnish of chopped fresh chives sprinkled over the top and a large wedge of fresh bread of your choice.
2. Or if you want something special see Roast tomato and crème fraîche soup and serve both together in the same bowl.
starters, winter warmer November 11, 2011 08:40
Author Peter Prior
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