Ingredients:
- 2 tblsp olive oil
- 1 large onion, peeled & very finely chopped
- 1 tblsp cumin seeds
- 1 red chilli, deseeded & very finely chopped
- 2 cloves garlic, peeled & very finely chopped
- 600g parsnips, peeled & cut into chunks
- 1 parsnip, peeled & very finely sliced (for
the crisps)
- 1 litre vegetable stock
- Juice & finely grated zest of 1 lemon
- 2 sprigs fresh thyme
- 150ml fresh cream
- Salt & pepper
Method:
- heat the oil in a large pan & fry the onion,
cumin seeds, chilli & garlic for five minutes, stirring until softened
- add the parsnips, stock, lemon juice & zest
& thyme & bring to a simmer
- cover & simmer for 20 minutes until the
parsnips are soft
- blend until smooth
- stir in the cream, salt & pepper and warm
through
- meanwhile make the parsnips crisps: heat enough
sunflower oil in a deep pan to allow for deep frying
- when the oil is hot, fry the parsnip slices in
batches until crisp. Drain on
kitchen paper
- serve the soup garnished with the crisps
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