Friday, 1 November 2013
Mushroom and Parsnip Soup with Peely Crisps
300g chestnut mushrooms, sliced
2 tbsp olive oil
1 onion, roughly chopped
1 clove garlic, sliced
2 medium potatoes, peeled and diced
3 medium parsnips, peeled and diced
1 litre chicken stock, fresh or made from cube
Salt and pepper
2 tbsp Greek yoghurt or double cream
To make the peely crisps:
In a small pan, pour in 2 inches of sunflower or vegetable oil. Heat up and test it is ready by dropping in a piece of potato peel. If it is ready, it will fizz and rise to the surface. Add the rest of the peel and cook for 1-2 minutes, stirring with a slotted spoon until crisp and and golden. Remove and place onto kitchen roll, season with a little salt and set aside until ready.
To make the soup:
1 - In a deep pan, heat the oil and add the mushrooms. Stir through until they begin to soften, then add the onion and garlic and cook until softened.
2 - Add the potatoes and parsnips along with the chicken stock. Bring to the boil then simmer for 10-15 minutes or until the parsnips and potato are soft.
3 - Use a hand blender or pour into a blender and whizz until the vegetables are thoroughly combined. Taste for seasoning and then stir in the Greek yoghurt or double cream.
4 - Serve in deep bowls with a pile of the peel crisps.