Mike van de Elzen: Parsnips in a soup with curry oil The Sunday Session with Francesca Rudkin

Parsnips in a soup with curry oil 

Cook time: 35 minutes 

Prep time: 20 minutes 

Serves: 6-12 

1 kg parsnips, peeled and chopped  

3 white onions, peeled and chopped  

10 cloves garlic  

3 tbsp sunflower oil  

1 cup white wine  

1.5 ltr vegetable stock  

2 cups cream  

salt  

Curry oil  

1 tbsp coriander seeds  

1 tbsp cummin seeds  

2 tbsp garam masala  

1 tsp turmeric  

1/2 cup sunflower oil  

1 tsp salt 

Start by heat a large deep based pot over a medium heat.  

Add in the oil and then the onions and garlic, slowly cook them out but be careful, not to allow it the stick and start to colour up. The end result wants to be a white creamy soup not brown.  

Once soft, add the parsnips and continue to sauté for another minute before adding the wine. Once the wine is reduced add the stock and season with salt.  

Cook out for 30 minutes before testing.  

To make up curry oil, start by making a basic curry powder. Toast of the coriander seeds, cumin seeds until fragrant. Place into the pestle and mortar and crush. Add in the garam masala and turmeric. Bingo, you have just made a basic curry powder!! Place the curry powder into a pot with the oil and salt, bring to the simmer. Turn off and allow to cool before passing through a chux cloth.

Don't push it through, just allow it to drip. Blitz the soup and add in the cream, check the seasoning. 

Serve in bowls with a drizzle of oil.

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