Lesley's Parsnip and Garlic and Parsip and Apple Soup

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
15g butter
1 small bulb garlic, peeled
1 ltr milk
salt
cayenne pepper
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)
450g parsnips
170g potato
75ml dry white wine (don't use Chardonnay, it's just wrong - I'd recommend Sauvignon Blanc for this one)
570m light stock
150ml milk
2 tbsp creme fraiche
chopped chives

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.