1/4 cup (2 fl oz/60 ml) vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 small chili pepper, seeded and sliced
1-1/4 lb (625 g) parsnips, peeled and chopped
2 cooking apples, peeled, cored and chopped
4 cups (32 fl oz/1 L) vegetable stock
Sea salt and freshly ground black pepper
1 cup (8 fl oz/250 ml) cream
For Parsnip Chips
4 parsnips, peeled
3 cups (24 fl oz/150 ml) vegetable oil, for deep-frying
Warm oil in a large saucepan over medium heat. Add onion and garlic and cook until onion softens, about 2 minutes. Stir in turmeric, cumin, ginger and chili pepper, and cook for 3 minutes, stirring occasionally. Add parsnips and apples and stir well. Cover and cook for 5 minutes, stirring occasionally. Stir in stock and season with salt and pepper. Bring mixture to a boil over high heat, then reduce heat, cover and simmer until parsnips are soft, 30-40 minutes.
To make parsnip chips: Thinly slice each parsnip lengthwise with a vegetable peeler. Heat oil in a large, deep, heavy-bottomed saucepan or deep-fat fryer until it reaches 375 degrees F. (190 degrees C.) on a deep-frying thermometer or until a small cube of bread dropped into oil sizzles and turns golden. Working in handfuls, add parsnip slices to hot oil and deep-fry until golden, about 1 minute. Using a slotted spoon, remove chips from oil and drain on paper towels.
Remove soup from heat and transfer to a large bowl. Working in batches, ladle into a food processor and process until smooth, about 20 seconds. Return soup to saucepan and heat through over medium heat, about 5 minutes. Stir in cream just before serving. Ladle into serving bowls and top with crisp parsnip chips.
The Essential Kitchen Series: Vegetables
By Vicki Liley
Periplus Editions/Tuttle Publishing, June 2000
112 pages, color photos throughout
Recipe reprinted by permission.
This page created September 2000
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