You can choose to use your favourite apple in this hearty soup by Chef Jason Parsons.
Curried parsnip and apple soup
Ingredients:
- 2 cups peeled, diced parsnip
- 1 cup peeled, seeded and diced apples
- 1 clove chopped garlic
- 1 cup diced celery, leeks, onions
- 1 tsp curry powder
- 2 cups apple cider
- 4 cups chicken stock
- 1/2 bunch parsley leaves
- 1/4 bunch cilantro
- 1/4 cup butter
- Salt and pepper, to taste
Method:
Melt the butter in a large pot over medium to high heat. Sautée the parsnips, apples, garlic, celery, onions and leeks.
After a minute, add in the curry powder, parsley, and cilantro. Stir to prevent burning.
Once the vegetables have started to release their juices, add in the apple juice and chicken stock. Simmer for approximately 30 minutes until all the vegetables are cooked through.
Purée this in a blender and pass through a fine strainer. Season with salt and pepper and serve.
Courtesy Jason Parsons
www.peller.com
@chefparsons