Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 onion, roughly chopped
  • 2 cloves garlic, thickly sliced
  • 1kg/2lb 2oz parsnips, peeled, cut into chunks
  • 3 sprigs fresh thyme
  • 3 tbsp honey
  • 1-2 tsp hot curry powder
  • salt and freshly ground black pepper
  • 1.5litres/2½pints chicken stock (vegetarians may substitute vegetable stock)
  • 450ml/16fl oz double cream
  • oil, for deep-frying
  • ½ parsnip, peeled
  • ½ beetroot, peeled
  • ½ turnip, peeled
  • ½ carrot, peeled
  • 250ml/9fl oz double cream
  • ½ lemon, juice only

Instruction

  • Preheat the oven to 200C/180C Fan/Gas 6.
  • Place all the soup ingredients with the exception of the stock and cream into a roasting tray. Mix well and season with salt and freshly ground black pepper. Place into the oven to roast for 25-30 minutes, until golden and tender.
  • Place all but 250ml/9fl oz of the chicken stock into a saucepan over a high heat. Add the cream and, once boiling, reduce the heat to simmer.
  • Add the roasted parsnips and continue to simmer.
  • Pour the remaining stock into the roasting tray and place over a high heat. Stir well, scraping at the browned bits on the base of the roasting tray to release all of the flavour, then add this sauce to the simmering soup.
  • Remove from the heat and allow to cool slightly, then transfer into a food processor and blend until smooth. Return the soup to the pan and season, to taste, with salt and freshly ground black pepper.
  • Meanwhile, for the vegetable chips, preheat a deep-fat fryer to 190C/375F. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  • Using a potato peeler, peel long strips of each of the vegetables. Carefully add the vegetable strips into the oil and fry until golden. Remove with a slotted spoon and drain on kitchen paper.
  • To serve, place the cream into a bowl and whip lightly until soft peaks form when the whisk is removed. Add the lemon juice and fold into the cream.
  • Serve the soup in a bowl with a dollop of cream in the centre and a small pile of vegetable crisps placed over the top.