Curried Parsnip Soup with Parsnip Chips

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Curried Parsnip Soup with Parsnip Chips

 

1/4 cup 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 lbs. parsnips, peeled and chopped

2 cooking apples, peeled, cored and chopped

4 cups vegetable stock

sea salt and freshly ground black pepper to taste

1 cup cream

 

For Parsnip Chips

4 parsnips, peeled

3 cups 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 to 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 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. Serves 6.

 

 

 

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