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Yorkshire Recipes
by Annie Stirk
Serves 5
Preperation time 15 minutes
Cooking time 45 minutes - 1 hour
Ingredients:
700g/1.5lb Parsnips, peeled and sliced
1 medium bramley apple, peeled and sliced
1 heaped teaspoon ground cumin
1 heaped teaspoon turmeric
Half teaspoon ground cardamon
1 heaped teaspoon ground ginger
40g/1.5oz butter
1 tablespoon groundnut oil
Salt and freshly milled black pepper
1.2l/2pts good flavoured vegetable or chicken stock
2 medium onions, chopped
2 cloves garlic, chopped
1 heaped teaspoon ground coriander
Method
1. You will need a large saucepan of about 3.5litre/6pint capacity
2. Heat butter and oil in a saucepan. Add onions and garlic, allow that to cook for a few minutes, add all the spices. Stir and allow to cook gently for a few more minutes, then add sliced parsnips to saucepan. Stir well, add sliced apple and stock. Season and allow soup to simmer gently for approximately 1 hour without a lid
3. Remove from heat and blend in a food processor until pureed. Return soup to saucepan, taste to check seasoning and serve
