1tsp coriander seed
1 tsp cumin seed
6 cardamom pod seeds only
1 tsp turmeric
1 tsp ginger
Dry fry whole mixed spices then
crush and mix with rest
2 onions
2 garlic cloves
1 ½ lbs parsnips
1 cooking apple
2 pints stock
1 oz of butter
1 tbls oil
Instructions
Add to Butter:
Onion - 5 minutes
Garlic - 2 minutes
Spices - 2 minutes
Add parsnip and stock and cook
for one hour. Liquidise and add grated apple.
Curried parsnip and apple
soup is a winner and will have people coming back
for seconds!
The
secret is in the dry frying of the spices. By doing
this you slowly release the delicious oils from the
seeds to fill your kitchen with a tantalizing aroma!
Don’t rush this recipe. Only attempt it if you have
plenty of time –it’s not a complicated recipe, but
it would be a shame to miss out on the enjoyment to
be had from every stage – the lovely scent of
roasting spices, the beautiful colour of the
finished dish, and the delicious tang of tart apple
fruitiness you will be adding at the end. Whenever
we have served this soup it has invariably had
people coming back – either to say how much they
enjoyed it, or to beg the recipe! We are always
happy to give out our recipes – it’s what cooking is
all about – the enjoyment and sharing of good food.
So next time you are thinking of having a few
friends over, consider serving this – you won’t be
disappointed!
