Curried celeriac soup with parsnip chips
Ingredients for 6 servings: 2 medium sized celeriac ½ an onion (diced) 2 sticks of celery (diced) 1 clove garlic (minced) 50g unsalted butter
1 litre vegetable stock 250 ml double cream 1 tsp medium curry powder Pinch of smoked paprika 1 small parsnip 6 tbsp. crème fraiche
Method: 1. Use a sharp knife to remove the rough outer skin of the celeriac and then wash to remove any dirt. Cut the celeriac into 1 inch cubes and place into a large heavy bottomed saucepan along with the diced onion and celery and cook on a medium heat with the butter for approximately 5 minutes without allowing it to colour. This helps to release the fl avours of the vegetables.
2. Next add the vegetable stock and bring to the boil, then reduce the heat and continue to simmer for approximately 20 minutes until all of the vegetables are tender.
3. While the soup is cooking add the curry powder and paprika. 4. Once the vegetables are fully cooked remove the pan from the heat and use a stick blender to puree the soup until thick and creamy. At this point stir in the cream and taste the soup for seasoning, make sure you add the right amount of salt and pepper to help bring out the fl avours of the soup.
5. If you like your soup a little spicier, then add some more curry powder.
6. To make the parsnip chips peel the parsnip and then use a vegetable peeler to slice the parsnip into thin long strips, deep fry in hot vegetable oil for 2 minutes until crispy and then drain onto paper towels and season with a little sea salt.
7. Place the soup back on the stove for a couple of minutes to make sure it’s piping hot. 8. To serve spoon the soup into bowls and then drizzle with a generous spoonful of crème fraiche and top with a sprinkling of parsnips crisps.
42 To advertise in thewire t. 07720 429 613 e.
the.wire@btinternet.com
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44 |
Page 45 |
Page 46 |
Page 47 |
Page 48 |
Page 49 |
Page 50 |
Page 51 |
Page 52 |
Page 53 |
Page 54 |
Page 55 |
Page 56 |
Page 57 |
Page 58 |
Page 59 |
Page 60 |
Page 61 |
Page 62 |
Page 63 |
Page 64 |
Page 65 |
Page 66 |
Page 67 |
Page 68 |
Page 69 |
Page 70 |
Page 71 |
Page 72 |
Page 73 |
Page 74 |
Page 75 |
Page 76 |
Page 77 |
Page 78 |
Page 79 |
Page 80 |
Page 81 |
Page 82 |
Page 83 |
Page 84 |
Page 85 |
Page 86 |
Page 87 |
Page 88 |
Page 89 |
Page 90 |
Page 91 |
Page 92 |
Page 93 |
Page 94 |
Page 95 |
Page 96 |
Page 97 |
Page 98 |
Page 99 |
Page 100