Curried Parsnip And Apple Soup With Parsnip Crisps - cooking recipe

Ingredients

1 1/2 lbs young parsnips, diced into 1 inch cubes
1 medium bramley apple (6 oz)
1 teaspoon coriander seed
1 teaspoon cumin seed
6 whole cardamom pods (seeds only)
1 1/2 ounces butter
1 tablespoon peanut oil
2 medium onions, chopped
2 cloves garlic, chopped
1 teaspoon turmeric
1 teaspoon cayenne pepper
1 teaspoon ground ginger
2 pints good-flavoured vegetable stock
salt
fresh ground pepper
For the parsnip crisps
1 medium parsnip (10-12 oz)
6 tablespoons peanut oil
salt

Preparation

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.