Parsnip and Apple Soup
Serves 6
1200ml (2 pints) Vegetable Stock
450g (1lb) Parsnips
450g (1lb) Apples
150ml (¼ pint) Cream
1 medium Onion
1 large Clove Garlic
2 tsp Curry Powder
1 tsp Ground Cumin
1 tsp Ground Coriander
1 tbsp Butter
½ tsp Cardamom
Salt and Black Pepper
Chives or Parsley
Thinly slice the parsnips, apples and onions.
Heat the butter, and when foaming add the parsnips, apples and onions.
Cook gently not allowing them to colour.
Add the curry powder, spices and crushed garlic, cook for 2 minutes, stirring well.
Pour in the stock slowly, stirring well.
Cover and simmer gently for about 30 minutes or until the parsnips are soft.
Season to taste.
Liquidise or sieve, if it is too thick, dilute with a little stock or water.
Add the cream and reheat, but do not boil.
Serve garnished with chopped chives or parsley.
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