1. Gingered Parsnip and Garlic Soup
450g parsnips, peeled and chopped
4 cardamom pods
1 tsp coriander seeds
a walnut sized lump of ginger, peeled and chopped
1 small bulb garlic, peeled
1 ltr milk
150ml soured cream
1/2 bunch spring onions, trimmed and chopped
Crush the ginger and seeds from the cardamom pods in a pestle and mortar to make a paste.
Melt butter in large pan, add garlic and fry for a few moments to soften. Stir in ginger paste and fry for a minute. Add parsnips and milk, season with salt and cayenne and simmer for 30-40 mins until parsnips are soft.
Puree. Add soured cream and reheat (DO NOT BOIL). season to taste and stir through spring onion.
2. Parsnip and Apple Soup - I knew I'd made this
2 tbsp olive oil
1 medium onion, chopped
1 clove garlic, crushed
170g cooking apple (I found this a bit much and would reduce slightly)
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
2 tbsp creme fraiche
Heat oil, add onion and garlic and cook on a low heat for 10 minutes - do not allow them to brown or they will discolour your soup.
Peel and chop apple, parsnip and potato. Add apple and parsnip to the pan and cook for 5 mins.
Add the wine, boil and reduce by half, ass the stock and potato. Season and bring to boil, lower heat and simmer for 20 mins or until veg is very soft.
Puree, add enough milk to achieve consistency of thick cream.
Adjust seasoning, add creme fraiche and serve sprinkled with chives.