October 11, 2016
This is a really good soup for Christmas lunch. Make it thinner and add a swirl of cream. Garnish with some fresh green herbs, slices of orange or satsuma and a sprinkle of ground cloves.
Fry the onions in the oil-butter for about 5 minutes, I prefer not to brown the onions but let them cook and sweat in the oil-butter.
Add the garlic and cook for 2 more minutes
Add all the spices. I did not have the cardamom so I just left it out.
Add the stock
Add the cubed parsnips
Bring to the boil and simmer for 1 hour.
Put all the soup in a blender
Add salt and pepper to taste
Grate the apple and use as a garnish with the fresh herbs