Butternut squash soup: Difference between revisions
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== Ingredients == | == Ingredients == | ||
* | * 300g parsnips, peeled and diced into a 1cm square (keep the peelings). | ||
* 2 apples diced. | * 2 apples diced. | ||
* | * 300ml full fat milk. | ||
* | * 70ml whipping cream. | ||
* 5ml curry powder | * 2.5ml curry powder. | ||
* Vegetable oil for frying. | * Vegetable oil for frying. | ||
* Freshly grated nutmeg for garnish. | * Freshly grated nutmeg for garnish. | ||
Revision as of 06:47, 28 February 2026
Originally from https://www.jamesmartinchef.co.uk/recipes/parsnip-soup-and-roasted-sherry-and-honey-parsnips/ . Love how quick this is, I have used a food processor to make this a bit quicker.
Parsnip and apple soup
Ingredients
- 300g parsnips, peeled and diced into a 1cm square (keep the peelings).
- 2 apples diced.
- 300ml full fat milk.
- 70ml whipping cream.
- 2.5ml curry powder.
- Vegetable oil for frying.
- Freshly grated nutmeg for garnish.
- Seasoning, white pepper and salt.
Directions
- Grate parsnips and thinly slice apples - a food processor is grate for this.
- Put the parsnips, apples, milk, cream, and curry powder in a pan and bring to the boil.
- Simmer for five minutes.
- Deep fry the peelings until they are crispy, and drain onto kitchen paper. Season.
- Blitz the soup until it is smooth.
