It's hard to believe it's already parsnip season, but by mid-October this most festive of root vegetables is back, ready to be fried to a crisp at Christmas.
For now though, there are far more wholesome and autumnal use for parsnips that can really come into their own at this time of year, particularly when there's a cold snap on the horizon (there is). One of these is parsnip and apple soup, a fruity concoction that positively reeks of Halloween and bonfires. It tastes pretty good, too.
The apples provide a warm fruitiness that contrasts nicely with the curry spices if you add them to your soup, which is what we're going to do here. This is best served on a chilly day with husjs of wholemeal bread.
You will need:
- 50g of butter
- 1 onion, chopped
- 1 clove of crushed garlic
- 2 parsnips, roughly chopped
- 1 cooking apple, peeled, cored and chopped
- 1 tbsp plain flour
- 1 tbsp curry powder
- 1 litres vegetable stock
- 100 ml double cream
- 2 tbsp creme fraiche
- handfulls of chopped coriander to serve
1. In a small saucepan, melt the butter over a low heat and add in the onion, garlic, parsnips and apple. Add salt and pepper to season, then cook gently for 10 minutes, stirring occasionally until the parsnips and apple are tender.
2. Mix in the flour and curry powder, stirring constantly to coat all the ingredients evenly.
3. Add in the stock while continuing to stir well and bring the mixture to the boil. Reduce heat and simmer for a further 5 mins.
4. Blend the soup to a smooth consistency (a hand-held blender works fine). Stir in the cream and coriander.
5. Pour the soup into bowls and spoon over a dollop of crème fraîche.
[Images: Seelensturm (top) and *clarity* (bottom)]