Made with three whole parsnips, topped and tailed, half a dozen Jerusalem artichoke tubers, boiled and peeled, and a whole leek. Plus cumin powder, turmeric powder, three large pinches of coriander leaf, chicken stock, and lots of white pepper.
Mash the boiled parsnips and the artichoke tubers together. The leek was initially cooked separately in a steamer, after being cut into the traditional circles. Then the leek was added to the parsnip and artichoke mix. The dominant flavour of this soup should be cumin and coriander, so add sufficient of these according to your judgement. Add some turmeric and white pepper, and stir into the soup. Simmer for an hour before serving.
,
Parsnip and Leek Soup
No comments:
Post a Comment