This is everything you want in winter soup: sweet apple, warm curry spice, and earthy parsnips. Served here as a delicious amuse bouche with parsnip crisps and pomegranate seeds, you’ll have friends and family licking the glass before handing it back for another helping.
Ingredients
Makes enough for 12 glasses with plenty left for the next day!
- 1 parsnip, peeled and sliced very thinly
- 85g butter
- 1l veg or sunflower oil
- 2 onions, chopped
- 2 celery sticks, chopped
- 2 garlic cloves, peeled and chopped
- 2 tbsp thyme
- 2 tbsp sage
- 1/2 tbsp curry powder
- 400ml dry white wine
- 800ml veg stock
- 300g parsnips, peeled and roughly chopped
- 1 large bramley apple
- 12 chestnuts
- Handful pomegranate seeds
Method
- Place the parsnip strips on kitchen paper and sprinkle with salt. Leave for 15-20 minutes.
- Heat the oil to about 170 degrees (or until a piece of parsnip begins to brown when added). Deep-fry the parsnip strips in batches (being careful not to crowd the pan) until golden (about 3 minutes), before removing with a slotted spoon and drying on kitchen paper. Sprinkle with salt and set aside.
- Sauté the butter, onion, celery, and curry powder until softened.
- Pour in the wine and bring to the boil. Add stock, parsnips, apple, and chestnuts. Season with salt and pepper and simmer for 20-30 mins.
- Puree with a stick blender and then pass through a fine sieve.
- To serve, pour into glasses, sprinkle with pomegranate seeds, and top with one of two parsnip crisps.