Curried Parsnip Soup

Curried parsnip soup is a silky, warming English winter soup – the sweetness of the parsnip and the spiciness of the curry complement each other wonderfully.

1. Sweat the finely chopped onion glassy in the butter.

2. Add the crushed garlic and the curry powder, and fry for half a minute, until fragrant – this awakens the aroma of the spices.

3. Add the peeled, diced parsnip and the peeled, diced apple, and fry together for 5 minutes.

4. Pour in water, salt it, and cook it tender in about 25 minutes, until the parsnip is completely soft.

5. Purée it completely smooth and velvety with a stick blender.

6. Stir in the cream, season with pepper, and serve with crisp croutons made from the bread on top.

Tip: The natural sweetness of the parsnip and the warmth of the curry give the soup its character – and the apple, with its fruity freshness, brings it out even more.