So to celebrate one of my favourite cookbooks of this year;
here is Hugh's recipe for Parsnip and Ginger soup.
I made it for lunch today, perfect if it's feeling nippy in your neck of the woods.
|Image: Ingrid at her table|
Parsnip and Ginger Soup
500g parsnips, peeled and cut into 1cm cubes
1 large onion, finely chopped
2 cloves of garlic, finely chopped
5cm piece of ginger, peeled and finely chopped
Spices: 1/4 teaspoon of each- ground cumin, cayenne pepper
4 whole cardamom pods (or 1/4 teaspoon group cardamom)
800ml of vegetable stock ( I cheated and used Marigold vegetarian stock powder)
1 tablespoon olive oil
up to 200ml of whole milk
Sea salt and black pepper
Let's get cooking:
- Heat the olive oil and butter in a saucepan and sauté the chopped onion for about 10 mins, medium low heat.
- Add garlic, ginger, cumin, cayenne and cardamom pods, stir for a couple of mins.
- Add the chopped parsnips, swirl them around in the mix to coat with spices.
- Pour in the stock, season with salt and pepper and simmer on a low heat for 15 mins, till the parsnips are very tender.
- Cool the soup slightly and fish out the cardamom pods NOW. (It's too late once the blender gets going)
- Puree till smooth with a food processor or stick blender.
- Add some milk and taste for seasoning readjustments.
- Warm soup gently through.
- Take 2-3 tablespoons of almond slivers or pumpkin seeds (or both, as I did). Toast them in a dry frying pan (no oil) until just turning golden . Do not leave them for 1 second.
- Warm your soup bowls, add the soup, swirl in a bit of yoghurt or cream and scatter the toasties over the top. Grind again with black pepper and you are in for a treat.
PS. Did anyone notice I am slipping behind with my promised 3 blogs a week? Phew well that's a relief.
Maybe this soup will help me warm up my post production.
Be back soon.