Sunday, May 2, 2010

Parsnip, Apple and Chorizo soup

Wintertime is almost here and what is one of the best things about Winter? Parsnips. Yet while I love the taste, it is so distinctive that I find a whole bowlful or dish of it just too much. So here I have married together the beautiful compination of parsnips and apples whilst keeping the flavours seperate as well. And as there was a chorizo looking at me from the fridge, left over from earlier in the week, and as Winter vegetables usually go well with bacon I popped the sausage in there as well (smoked bacon would be nice as well I magine).

- Roughly chop a white onion and let it cook gently i some olive oil whilst you prepare the rest of the ingredients. You want the onions to cook without burning until they start to turn honey coloured, so let them take their time, a good ten minutes should do it.
- Peel and chop an apple and chop up the chorizo into pieces the size you would like to find in your soup bowl.
- Scoop out the onions into a bowl and put to one side.
- Turn up the heat and pop in the chorizo followed by the apple and let them cook until browning or charring on the edges.
- Peel and roughly chop two or three parsnips, I used two but it depends how big they are.
- Scoop out the apples and chorizo into another bowl and keeping the heat up pop in the parsnips, adding a little oil if neccesary (I usually pour in the oil that collects at the bottom of the onion bowl).
- Once the parsnips have browned at the edges lower the heat, pop the onions back in along with a pint and a quarter of half strength vegetable stock from a powder.
- Leave to gently boil until the parsnip is soft enough to squash against the side of the pan with a wooden spoon.
- Liquidise or blend the soup smooth and return to the pan to reheat adding in the reserved apple and chorizo.
- Mine needed some ground black pepper and a little salt.
- Serve with some big chunks of buttered white bread and some chopped parsley if you have some.

The amounts here are plenty for two people (as all my recipes are).

I often use whole spices in my cooking and baking because I love the way that thay give a sudden burst of flavour when biting one and it is the same in this soup, so use a dessert or eating apple rather than a cooking one so that the chunks don’t turn to mush and if you cook them quick and hot the insides will remain crunchy and almost raw.


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