Parsnip and Toasted Cumin Soup with Parsnip Chips
Over a year ago
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Ingredients
- 2 tbsp olive oil
- 1 Onion finely chopped
- 1 tbsp Cumin seeds
- 1 red chilli. deseeded and finely chopped
- 2 Cloves garlic. crushed
- 600g parsnips. peeled and chopped
- 1L vegetable stock
- 1 Lemon, juice and zest
- 2 sprigs fresh thyme
- 150ml Single Cream
- salt and freshly ground black pepper
- sunflower oil
- 1 Parsnip, peeled and thinly sliced
Accompaniment
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Method
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1
1. Heat the oil in a pan and fry the onion, cumin seeds, chilli and garlic for 5 minutes, stirring until the onions have softened. Add the parsnips, stock, lemon juice and zest, add thyme and bring to the boil. Cover and simmer for 20 minutes.
2. Puree until smooth. Return to the pan, stir in the cream and warm through. Season.
3. Make the parsnip chips by heating sunflower in a pan 5cm deep. Fry the parsnip slices in batches until crisp. Drain onto absorbent paper and use to garnish the soup.
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