Name: Parsnip, Swede and Almond Soup with Sesame Snails
Yield: Serves 6–8
Ingredients: 300 ml (10 fl oz) cream or crème fraîche; 1 large leek, washed and finely sliced; few tablespoons sliced chives; 2 tablespoons sesame seeds; 1 ½ teaspoons sweet smoked paprika; 300 g (10 ½ oz) swede (about ½ medium), peeled and cut into chunks; 800 ml (1 ½ pints) vegetable stock; 2 teaspoons sesame oil; 2 tablespoons olive oil; 4 tablespoons tahini; 400 g (14 oz) parsnips (about 2 medium), peeled and cut into chunks; 20 g butter; 1 sheet ready-rolled puff pastry; 1 tablespoon fresh rosemary leaves; 100 g (3 ½ oz) blanched almonds, coarsely chopped

Preparation info

Serves
6–8

Difficulty
Easy

Appears in

A World in My Kitchen

By Peter Gordon

Published 2003

About

This chunky soup is an intriguing combination of delicious flavours.

Ingredients

20 g butter
2 tablespoons olive oil
2 teaspoons

Method

Heat butter and oils in a deepish saucepan and then sauté leek, rosemary and almonds until leek wilts and almonds are golden. Add parsnips and swede, paprika and stock and bring to the boil. Cover and simmer 45 minutes or until vegetables are tender. Add cream, half the tahini and bring back to the boil. Check seasoning.

While the soup is simmering, spread remaining tahini over pastry a

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Monthly plan

Annual plan

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Ingredients

Method

Part of