Curried Parsnip Apple Soup Food

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

Steps:

• Begin by heating a small frying pan and dry roasting the coriander, cumin and cardamom seeds - this is to toast them and draw out their flavour. After 2-3 minutes they will change colour and start to jump in the pan. Remove them from the pan and crush them finely with a pestle and mortar. Next, heat the butter and oil in a saucepan until the butter begins to foam, then add the onions and gently soften for about 5 minutes before adding the garlic. You can watch how to prepare garlic and how to chop onions in our Cookery School Videos on the right. Let that cook, along with the onions, for another 2 minutes, then add all the crushed spices, along with the turmeric and ginger, stir and let it all continue to cook gently for a few more minutes while you peel and chop the parsnips into 1 inch (2.5 cm) dice. Add the parsnips to the saucepan, stirring well, then pour in the stock, add some seasoning and let the soup simmer as gently as possible for 1 hour without putting on a lid. To make the parsnip crisps, peel the parsnip and then slice it into rounds as thinly as you possibly can, using a sharp knife. Now heat the oil in a 10 inch (25.5 cm) frying pan until it is very hot, almost smoking, then fry the parsnip slices in batches until they are golden brown, for about 2-3 minutes (they will not stay flat or colour evenly but will twist into lovely shapes). As they're cooked, remove them with a slotted spoon and spread them out on kitchen paper to drain. Sprinkle lightly with salt. (If you like, you can make these in advance, as they will stay crisp for a couple of hours.) When the soup has been simmering for an hour, remove it from the heat, then liquidise it if possible. If not, use a food processor and then a sieve - or even just a sieve, squashing the ingredients through using the bowl of a ladle. After the soup has been puréed, return it to the saucepan, taste to check the seasoning, then, when you're ready to serve, re-heat very gently. While that's happening, peel the apple and, as the soup just reaches simmering point, grate the apple into it. Be careful to let the soup barely simmer for only 3-4 minutes. Serve in hot soup bowls garnished with the parsnip crisps.

CURRIED LENTIL, PARSNIP & APPLE SOUP

Steps:

• Heat the oil in a large saucepan. Fry the curry paste and onions together over a medium heat for 3 mins, stirring. Add the parsnips, lentils and apple pieces. Pour over the stock and bring to a simmer. Reduce the heat slightly and cook for 30 mins, stirring occasionally, until the parsnips are very soft and the lentils mushy.
• Remove from the heat and blitz with a stick blender until smooth. (Or leave to cool for a few minutes, then blend in a food processor.) Adjust the seasoning to taste. Heat through gently, then ladle into deep bowls. Serve with natural yogurt and garnish with fresh coriander, if you like. (For freezing instructions see below left.)

CURRIED PARSNIP & APPLE SOUP

Steps:

• Heat the butter and oil in a heavy pot, cook the onions until they are soft.
• Add the garlic and spices and cook for 2 mins
• Add the parsnips, stock and season. Leave to simmer for about 30-40 mins or until the parsnips are soft.
• Liquidize the soup.
• Peel and grate the apple, add to the soup and simmer for another 2-3 mins and then serve.

CURRIED PARSNIP AND APPLE SOUP

Steps:

• Spray a large saucepan with spray oil, place over the heat and add the onion, cooking until soft (about 5 minutes) Add the garlic and curry powder. Stir and cook for a couple of minutes, then add the parsips and stock cubes (dissolved in hot water) Cover the pan and simmer for 30 minutes.
• Remove from the heat and blend or process until smooth. Peel, core and grate the cooking apple.
• Reheat the soup and add the grated apple. Simmer for 3 minutes, Serve hot.

CURRIED PARSNIP SOUP

Steps:

• Heat the oil and butter in a large pan until the butter has melted.
• Add the onion, parsnips,apple and garlic and sauté stirring frequently, for 5-7 minutes, until the vegetables have softened, but not colored.
• Add the garam masala and chili powder and cook, stirring constantly, for 30 seconds.
• Sprinkle in the flour, mixing well, and cook, stirring constantly for an additional 30 seconds.
• Stir in the stock and lemon rind and juice, then bring to a boil.
• Reduce the heat and simmer for 20 minutes.
• Puree the soup in a blender or food processor, being careful not to splash the hot soup.
• Heat the soup through until piping hot.
• Season to taste with salt and pepper.

CURRIED PARSNIP AND APPLE SOUP WITH PARSNIP CRISPS

Steps:

• Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
• Remove them and crush them finely with a pestle and mortar.
• Next, heat the butter and oil in a saucepan until the butter begins to foam.
• Add the onions and gently soften for about 5 minutes.
• Add the garlic and cook for 2 minutes.
• Add the crushed spices along with the turmeric, cayenne and ginger.
• Stir and cook gently for 5 more minutes.
• Add the parsmips and stir in the stock.
• Add salt and pepper and simmer gently for 1 hour without putting on a lid.
• Then liquidise.
• For the parsnip crisps.
• peel and finely slice the parsnip.
• Heat the oil in a frying pan until it is very hot.
• fry the parsnip in batches until they are golden brown 2-3 minutes.
• remove them with a slotted spoon, and put them on kitchen paper to drain.
• Serve on the heated soup.

CURRIED APPLE AND PARSNIP SOUP

Steps:

• Heat oil and butter together in a large frying pan. Saute onions and garlic until translucent.
• Add apples and parsnips, cover, and cook until very soft.
• Add broth and bring to a boil. Reduce to simmer and cook until vegetables can be easily pureed.
• Using a blender stick, puree mixture.
• Take 1/2 Cup of the hot soup and add the curry/flour mixture in a small bowl. Blend well.
• Stir mixture back into soup. Blend well. Add Half & Half, blend well. Return to simmer but DO NOT BOIL.
• Serve immediately.

CURRIED PARSNIP SOUP WITH SHREDDED APPLES

Steps:

• Melt butter with olive oil in heavy large pot over medium-high heat. Add onion and sauté until translucent, about 3 minutes. Add curry powder; stir 30 seconds. Add broth and parsnips. Bring to boil. Reduce heat to medium-low; simmer uncovered until parsnips are soft, about 30 minutes. Remove from heat; cool 15 minutes. Working in batches, puree soup in blender until smooth. Return to pot. (Can be made 1 day ahead. Cover and chill.)
• Using vegetable peeler, remove apple peel in long strips; reserve. Quarter, core, and coarsely shred apples. Stir apples and yogurt into soup.
• Heat corn oil in medium skillet over medium-high heat. Slice reserved apple peel lengthwise into very thin strips. Fry peel in oil until golden and crisp, about 30 seconds. Transfer to paper towels to drain. Sprinkle peel with salt.
• Warm soup over medium heat, stirring occasionally (do not boil). Season with salt. Divide soup among 6 bowls. Garnish with fried apple peel.