Parsnip and Apple Soup with Crispy Slices and Curry Seasoning
Soups • Yugoslavian
Description
Parsnip and Apple Soup with Crispy Slices and Curry Seasoning
Ingredients
- Parsnip 0 lbs
- Coriander essential oil 1 teaspoon
- Apple 1 piece
- Black Cumin (Cumin) 1 teaspoon
- Cardamom 1 tablespoon
- Peanut Butter 7 tablespoons
- Onion 2 pieces
- Garlic 2 cloves
- Turmeric 1 teaspoon
- Ginger 1 teaspoon
- Chicken Broth 0 qt
- Salt to taste
- Ground Black Pepper to taste
Step-by-Step Guide
Step 1
In a small skillet, toast the coriander seeds, cardamom, and cumin. After 2–3 minutes, remove from heat. Grind thoroughly in a mortar.
Step 2
In a pot (3.5 liters), melt and heat the butter and vegetable oil, add the onion, and sauté for 5 minutes. Add the garlic, season with the ground spices, add turmeric and ginger, mix, and cook on low heat for 3–4 minutes.
Step 3
Peel the parsnip and cut it into cubes of 2–2.5 cm. Add to the pot, mix, and pour in the broth. Add salt and pepper to taste. Cook on the lowest heat for 1 hour.
Step 4
For the chips: slice the parsnip into thin round slices. In a small skillet, heat the vegetable oil and fry the parsnip in batches until golden brown (3–4 minutes). Place the cooked slices on paper towels and lightly sprinkle with salt.
Step 5
Remove the soup from heat and blend in a blender or food processor until smooth. Then pour the soup back into the pot and taste for salt.
Step 6
Before serving, reheat the pureed soup over low heat. Once it begins to boil, add the grated peeled apple. Cook for 3–4 minutes.
Step 7
Serve in warmed bowls with parsnip chips.
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