Curried Parsnip And Apple Soup With Parsnip Crisps

• 1 1/2 lbs young parsnips, diced into 1 inch cubes
• 1 medium bramley apple (6 oz)
• 1 teaspoon coriander seed
• 1 teaspoon cumin seed
• 6 whole cardamom pods (seeds only)
• 1 1/2 ounces butter
• 1 tablespoon peanut oil
• 2 medium onions, chopped
• 2 cloves garlic, chopped
• 1 teaspoon turmeric
• 1 teaspoon cayenne pepper
• 1 teaspoon ground ginger
• 2 pints good-flavoured vegetable stock
• salt
• fresh ground pepper
• For the parsnip crisps
• 1 medium parsnip (10-12 oz)
• 6 tablespoons peanut oil
• salt

1. Heat a small frying pan and dry roast the coriander, cumin and cardomom seeds for 2-3 minutes.
2. Remove them and crush them finely with a pestle and mortar.
3. Next, heat the butter and oil in a saucepan until the butter begins to foam.
4. Add the onions and gently soften for about 5 minutes.
5. Add the garlic and cook for 2 minutes.
6. Add the crushed spices along with the turmeric, cayenne and ginger.
7. Stir and cook gently for 5 more minutes.
8. Add the parsmips and stir in the stock.
9. Add salt and pepper and simmer gently for 1 hour without putting on a lid.
10. Then liquidise.
11. For the parsnip crisps.
12. peel and finely slice the parsnip.
13. Heat the oil in a frying pan until it is very hot.
14. fry the parsnip in batches until they are golden brown 2-3 minutes.
15. remove them with a slotted spoon, and put them on kitchen paper to drain.
16. Serve on the heated soup.

young parsnips, bramley apple, coriander seed, cumin, cardamom pods, butter, peanut oil, onions, garlic, turmeric, cayenne pepper, ground ginger, vegetable stock, salt, fresh ground pepper, crisps, peanut oil, salt

Taken from www.food.com/recipe/curried-parsnip-and-apple-soup-with-parsnip-crisps-106527 (may not work)