Spiced Parsnip and Apple Soup with Parsnip Crisps

Fri, 23 December 2016

Joe had a perfect recipe for a Christmas dinner starter.

Ingredients
Small knob of  Butter
1 onion, sliced
small piece fresh root ginger, peeled and sliced
6 large parsnips, peeled and chopped
1 tsp cumin seed
1 tsp coriander seed
1 Eating Apple Peeled
2 cardamom pods
1 tbsp garam masala
1.2l vegetable stock
150ml cream

Method
- Heat the Connacht Gold Garlic and Herb butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the ginger, cook for 1 min more, then add the 5 of the parsnips and spices. Cook for a few mins until fragrant.
- Pour over the stock and gently simmer for 30 mins. Add most of the  cream, bring to the boil, then turn off the heat.
- Blitz the soup until completely smooth in a blender or with a stick blender. Grate your apple and add to the soup.
- Serve in bowls, drizzled with remaining cream and the olive oil.

For the parsnip crisps
- Slice the parsnips very slim, I like using a vegetable peeler.
- Heat up some oil in a pan or in a fryer, you will need your oil very hot (180c).
- Add in your parsnip in small batches and fry until crisp and golden, using a slotted spoon to remove them from the oil onto some kitchen paper. Continue until all your parsnip is cooked. Garnish on top of the soup!