Sunday, March 29, 2009

CURRIED PARSNIP & APPLE SOUP WITH PARSNIP CRISPS ALSO CREAM OF CELERY SOUP


The first soup comes from Delia's Winter Collection and must be one of the best soups I have ever eaten.

The recipe can be found here on Delia's website.

The flavour combinations are truly wonderful, and if you are a curry fan, then this soup must surely go on your 'to do list' of recipes.

Hopefully, you will have spices that haven't been bought ready ground. It really is worthwhile roasting your own spices when you need them. The aroma from the spices when you are crushing them in the pestle and mortar is heaven.

I always try to remember not to liquidize soups too much, because I prefer my soups to have some texture to them.

The parsnip crisps for the garnish are very easy to make, simply slice the parsnips very thinly, fry in hot fat for a few minutes and then, as if by magic, they start to curl and twist into wonderful shapes.


The Cream of Celery soup, comes under the heading of luxury soups in Delia's Frugal Food.

I had some celery and leeks that were starting to look sorry for themselves, suddenly these tired looking vegetables transformed themselves into a delicious soup.

I bought my celery seeds from the health store, unfortunately, these aren't very easy to find. You can buy them from the Seasoned Pioneers website though.

Here is the slightly adapted recipe.

CREAM OF CELERY SOUP

DELIA'S FRUGAL FOOD

ISBN 9780340918562 - Page 23

350g sticks celery trimmed (save the leaves), 25g butter, 110g peeled potatoes cut into chunks, 2 sliced and washed medium leeks (white parts only, but I used all of the leek), 570ml chicken stock, 275ml semi-skimmed milk, ¼ teaspoon celery seeds, 2 tablespoons cream, seasoning.

1. Melt the butter in a large pan over a low heat.
2. Chop the celery and add it to the pan, together with the potatoes and drained leeks. Then stir to coat the vegetables with butter, cover very gently for about 15 minutes, shaking the pan from time to time to prevent the vegetables from sticking.
3. Pour in the stock and milk, sprinkle in the celery seeds and some salt. Bring to simmering point over a very low heat (watching it doesn't boil over), cover and simmer for 20-25 minutes, or until the vegetables are absolutely tender.
4. Liquidize the soup until it's your preferred consistency. Return the puree to the pan and add the cream.
5. Bring back to the boil, taste and season.
6. Just before serving, chop up the reserved celery leaves and use these to garnish the soup.

12 comments :

Gill the Painter said...

Don't soups seem just right for this time of year as we wean ourselves off roasts and meats..
& I must say the parsnip & apple picture is fabulous.

Jan said...

Both soups look lovely Maggie and I'm really liking those parsnip crisps!

Sylvie said...

Well, as you said it had to go on my to do list straight away!

The Caked Crusader said...

I've never had celery soup but it looks lovely - it's the sort of colour that makes you feel healthier just looking at it!

Sam said...

They both look delicious, I especially like the parsnip soup. I love the parsnip crisps.

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Nicisme said...

They both look really beautiful Margaret, even though I'm not a celery or parsnip fan!

Maria♥ said...

Both soups look delish!

Maria
x

Gloria said...

I LOVE THIS SOUP!!! look georgeous! I love soups every time!

!Nice pictures.xxGloria



Margaret
PD Take care with petit chef months ago I enter and have problems with PC.

Margaret said...

Thank you Gloria for making me aware of the problem. M x

Kelly-Jane said...

Your pictures here are very good indeed. I've made the first one, and can also vouch for it's yumminess :)

♥Rosie♥ said...

Both soups sound and look really beautiful M. I especially like the celery soup as my late father loved this.

Rosie x

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