SPICED PARSNIP & APPLE SOUP WITH PARSNIP CRISPS Lesley Holdship Serves 6
Method
In central Asia, this is often a campfire dish, done by the riverside. But I often make it in my kitchen. It’s a perfect dish for weather where you still need warmth and nourishment, but are ready for fresh flavours.
Heat the butter in a large pan then cook the onion for 5-6 mins until lovely and soft. Next add the spices and cook for a few minutes more.
Ingredients 25g butter 1 large onion, peeled and finely chopped 1tsp ground cumin 1 tsp ground coriander 1 tsp ground cinnamon 1kg parsnips, peeled and cubed 2 eating apples, peeled and cubed 1.5 litres vegetable stock 150ml milk For the garnish: 2 small parsnips 2 tbsp oil 1 eating apple A knob of butter
Add the cubed parsnip and apples, turning them in the buttery onions to coat. Cook for a few minutes in this way then pour in the stock and milk. Season generously. Simmer for 15-20 mins until the parsnip tests soft with a table knife, then liquidise until really smooth. To make the garnish, preheat the oven to 180C. Peel the two small parsnips then, using a swivel peeler, continue peeling lengthways, taking off wafer-thin slices. Place them on a baking sheet, pour over the oil and sprinkle with some sea salt. Using your hands, turn to coat everything then bake for 15 mins until golden. The crisps may not be very crisp when you bring them out of the oven but they will become so quickly! Dice the eating apple and saute in the butter until golden. Serve generous bowls of soup scattered with the sauteed apple dice and parsnip crisps.
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