Parsnip, Swede and Almond Soup with Sesame Snails


Preparation info

  • Serves


    • Difficulty


Appears in

A World in My Kitchen

A World in My Kitchen

By Peter Gordon

Published 2003

  • About

This chunky soup is an intriguing combination of delicious flavours.


  • 20 g butter
  • 2 tablespoons olive oil
  • 2 teaspoons


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