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

Peter Gordon

Parsnip, Swede and Almond Soup with Sesame Snails

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

Soup
Vegetarian

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method