Spiced Carrot and Parsnip Soup

Name: Spiced Carrot and Parsnip Soup
Ingredients: 8 oz / 230 g carrots, peeled and thinly sliced; ¼ tsp ground cardamom; ½ oz / 15 g unsalted butter; 1 medium onion, peeled and sliced; ¼ tsp freshly grated nutmeg; ¼ pt / 140 ml full-cream milk or single cream; ¼ pt / 140 ml full-cream milk or single cream; ¾ pt / 430 ml vegetable or meat stock; ¾ pt / 430 ml vegetable or meat stock; 8 oz / 230 g parsnips, peeled and thinly sliced; 1 celery stalk, trimmed and thinly sliced; freshly ground black pepper; salt

Preparation info

Serves
4–6

Difficulty
Easy

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

The idea of making the two main ingredients into two separate soups, and then pouring them into the soup bowl so that they swirl together in a pattern, keeping their colours distinct, comes from Alice Waters’ restaurant in Berkeley, Chez Panisse, where her chef, Paul Bertolli, is, in her words, ‘very strong on soups’. It looks and tastes very good, and is only a

Ingredients

Gluten-free
Vegetarian
Soup

Ingredients

Method