Curried Roast Parsnip Soup With Vegetable Chips
This creamy parsnip soup recipe is a delightful blend of sweet, savory, and spicy flavors. Roasted parsnips are simmered in a rich broth infused with thyme, honey, and curry powder, resulting in a velvety smooth soup. Topped with a dollop of whipped cream and a crispy medley of vegetable chips, this dish is a warm and comforting treat for any occasion.
— Constant Cookbook
Ingredients
- 2 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 1kg/2lb 2oz parsnips
- 3 sprigs fresh thyme
- 3 tbsp honey
- 1-2 tsp hot curry powder
- salt and freshly ground black pepper
- 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock
- 450ml/16fl oz double cream
- , for deep-frying oil
- ½ parsnip
- ½ beetroot
- ½ turnip
- ½ carrot
- 250ml/9fl oz double cream
- ½ lemon
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6.
- Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
- Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
- Add the roasted parsnips and continue to simmer.
- Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
- Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
- Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
- Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
- To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
- Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 6
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