Clodagh McKenna

Curried apple and parsnip soup

Serves: 4 Preparation time: 15 mins Cooking time: 25 mins

INGREDIENTS

50g butter

1 onion, peeled and coarsely chopped 1 garlic clove, crushed

1 potato, peeled and coarsely chopped 3 parsnips, peeled and coarsely chopped 1 baking apple, peeled, cored, and coarsely chopped

Sea salt and freshly ground black pepper 1 tablespoon plain flour

1 tablespoon medium curry powder

1 litre hot vegetable broth

100ml crème fraîche

Julienned apple and crispy bacon lardons

METHOD

1. In a saucepan, melt the butter over a low heat and stir in the onion, garlic, potato, parsnips, and apple. Season with sea salt and freshly ground black pepper. Cover and cook until the parsnips and apple are tender, stirring occasionally, for about 10 minutes.

2. Remove the lid and stir in the flour and curry powder, stirring continuously to coat the ingredients and ensure no lumps form.

3. Pour in the hot broth, stirring well, and bring to a boil. Reduce the heat and simmer for another 10 minutes.

4. Transfer the ingredients into a food processor, blend to a smooth consistency. Stir in the crème fraîche.

5. Pour back into the saucepan and gently warm through (adding the crème fraîche will have lowered the temperature).

6. To serve, pour the soup into bowls and garnish with the julienned apple and some crispy bacon lardons.