It is the very coldest time of the year. This type of weather requires this type of soup. maybe served with a bread roll slathered thickly with butter. This recipe is very much a start point, there are no hard and fast rules here I have made many of the quantities and ingredients deliberately vague.
Serves 2
- 3 medium Parsnips
- 1 medium onion
- 1 medium desert apple
- Splash of oil
- 1 vegetable stock cube
- 2 cloves of garlic
- half "a thumb" of ginger
- 3 or 4 tsp Curry powder (or your favourite spice blend)
- 150 ml double cream
Peel and chop the parsnips into bug chunks. Finely dice the the onion and peeled apple. Heat the oil in a saucepan and add the spice mix, follow this with the onions, garlic, ginger, apple, and parsnips. Make sure all the veg and fruit are nicely coated with the oil and spice mix. Add enough water to cover everything and crumble in the stock cube.
Boil everything until the parsnips are soft and then blend in a liquidiser, returning the soup to the same pan. Add the double cream and bring to the boil. Taste and season, pour into warmed bowls and serve with the last dribble of the cream over the top.
The match
Leffe Blond (the full strength one) was once described to me as a "Entry level Belgium". It is very easy drinking, nicely balanced without the ferocious alcohol of some of its Belgium cousins. Please don't misinterpret this I love a Belgium Quad as much as the next guy but its definitely not midweek drinking. This is the zero alcohol version of Leffe and is really quite good. It has a solid malt base with some hoppy high notes, maybe a hint of spicy phenols and fruity esters. It stood up to the soup very well and created nicely balanced meal. It was also perfect for a lunch as there was no dozey afternoon issues after!
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