Parsnip Apple Soup with Curry, Celery Oil & Smoked Almonds

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Preparation info

  • Difficulty

    Easy

  • Serves

    4 to 6

Appears in

Home Made Christmas

Home Made Christmas

By Yvette van Boven

Published 2018

  • About

Ingredients

For the Celery Walnut Oil

  • Leaves from 1 bunch celery
  • cup (75 ml) walnut oil
  • cup (75 ml) mild oil, like sunflower oil, grapeseed oil, or rice bran oil
  • Sea salt and freshly ground black pepper
  • About 16 smoked almonds

For the Soup

  • 2 tablespoons olive oil
  • 3 to 4 parsnips, peeled and diced
  • 2 to 3 potatoes, peeled and diced
  • 1 large onion, diced
  • 2 small cloves garlic, minced
  • teaspoons curry powder
  • teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 2 thumbs fresh ginger, finely grated (or 1 teaspoon ground ginger)
  • cups (1.5 liters) vegetable or chicken stock
  • 1 tart apple (Jonagold, Rome, or Granny Smith), peeled and diced
  • Sea salt and freshly ground black pepper
  • Juice of ½ lemon

Method

Prepare

First make the celery walnut oil: Bring a small saucepan of water to a boil. Blanch the celery leaves for 1 minute in the boiling water and scoop them out with a slotted spoon. Let cool and squeeze out the water. Pat dry with a clean dish towel.

Put the squeezed-out celery in a deep container and pour the two oils on top. Season with salt and pepper. Puree with a hand blender until completely smooth. Strain through a fine sieve and discard the solids. Keep in a clean bottle until serving.

Shave the almonds with a fine vegetable slicer, keeping your fingers pressed flat on the almonds. It’s relatively easy and provides a flavor and texture very different from plain sliced almonds or chopped smoked almonds. Set aside until ready to serve.

Make the soup: Heat the olive oil in a large saucepan over medium heat. Add the parsnips, potatoes, and onion and sauté until the onion is soft and translucent, about 7 minutes. Stir occasionally. Add the garlic, the spices, and ginger. Sauté for 1 minute.

Add the stock and apple and let the soup simmer for about 20 minutes over low heat until the vegetables are tender.

Puree the soup with a hand blender, or in batches in a regular blender, into a smooth crème. If needed, add salt and pepper and season the soup with lemon juice.

Once it’s cooled, keep covered in the fridge until ready to serve, or move on straight away.

Make

Reheat the soup. Divide among four to six bowls. Drizzle the celery oil on top and sprinkle with pepper and the shaved almonds.