28 August 2011

CARROT & PARSNIP SOUP

CARROT & PARSNIP SOUP WITH ORANGE AND GINGER

• 3 tbsps butter
• 2 onions, roughly chopped
• 2-3 (500g) carrots
• 2 (400g) large parsnips
• 1 tsp freshly ground cumin
• 1 small knob of ginger, peeled and finely diced
• 1 litre good quality chicken or vegetable stock
• 1 orange, grated zest and juice
• Salt and freshly ground black pepper
• Mint leaves for garnish

Melt the butter in a large heavy pan, and add the onion. Fry gently until it is soft and golden. Add the carrots, parsnips, cumin and ginger and stir well together. Place a piece of baking paper on the vegetables and cover with the lid. Cook the vegetables very slowly over a low heat until they soften. Add the stock and bring to a simmer for about ten minutes until the carrots are really tender. Drain the contents of the pan, catching all the liquid in a bowl. To puree the vegetables, you will need to add a little of the liquid back and can place them in a food processor, use a stick blender or pass them through a mouli. Do not over-process them as the soup will become frothy. Tip the pureed vegetables back into the pan, and gently stir in the remaining reserved liquid with the orange zest and juice. Season to taste with salt and pepper and re-heat when ready to serve. Add sprigs of mint or sliced mint leaves as a garnish. Serves 6 Wine match; a medium sweet gewurztraminer Photo by Elizabeth Clarkson