Pass the Parsnips please

Two great things about being back in the Uk are being able to buy parsnips and watch chefs like Hugh Fearnley-Whittingstall. Neither Hugh nor parsnips made it to China.


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
15g butter
up to 200ml of whole milk
Sea salt and black pepper

Let's get cooking:

1. Heat the olive oil and butter in a saucepan and sauté the chopped onion for about 10 mins, medium low heat.
2. Add garlic, ginger, cumin, cayenne and cardamom pods, stir for a couple of mins.
3. Add the chopped parsnips, swirl them around in the mix to coat with spices.
4. Pour in the stock, season with salt and pepper and simmer on a low heat for 15 mins, till the parsnips are very tender.
5. Cool the soup slightly and fish out the cardamom pods NOW. (It's too late once the blender gets going)
6. Puree till smooth with a food processor or stick blender.
7. Add some milk and taste for seasoning readjustments.
8. Warm soup gently through.
9. 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.
10. 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.