sea salt and freshly ground black pepper,
to taste
1 cup (8 fl oz / 250 ml) cream
For Parsnip Chips:
4 parsnips, peeled
3 cups (24 fl oz / 750 ml) vegetable oil,
for deep-frying
Method :
Warm oil in a large saucepan over medium
heat. Add onion and garlic and cook until onion softens, about 2 minutes.
Stir in turmeric, cumin, ginger and chili pepper, and cook for 3 minutes,
stirring occasionally. Add parsnips and apples and stir well. Cover and
cook for 5 minutes, stirring occasionally. Stir in stock and season with
salt and pepper. Bring mixture to a boil over high heat, then reduce heat,
cover and simmer until parsnips are soft, 30-40 minutes.
To make
parsnips chips: Thinly slice each parsnip lengthwise with a vegetable
peeler. Heat oil in a large, deep, heavy-bottomed saucepan or deep-fat
fryer until it reaches 375F (190C) on a deep-frying thermometer or until a
small cube of bread dropped into oil sizzles and turns golden. Working in
handfuls, add parsnip slices to hot oil and deep-fry until golden, about 1
minute. Using a slotted spoon, remove chips from oil and drain on paper
towels.
Remove soup
from heat and transfer to a large bowl. Working in batches, ladle into a
food processor and process until smooth, about 20 seconds. Return soup to
saucepan and heat through over medium heat, about 5 minutes. Stir in cream
just before serving. Ladle into serving bowls and top with crisp parsnip
chips.
