Curried Parsnip And Apple Soup With Parsnip Crisps Recipes

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.

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.)

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.

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.