Serves 4 | Prep 10 mins | Cook up to 1 hr
2 tbsp oil, plus extra for deep-frying
300g onions, peeled and roughly chopped
black pepper
750g parsnips
1 lemon, fi nely grated zest and juice
1 tsp ground turmeric
1½ tsp ground ginger
1 litre water
salt
125ml cream or yogurt
Cream of parsnip soup with lemon and ginger and crisp allumettes
1. Heat the 2 tablespoons of oil in a large saucepan and gently fry the onions with a good grinding of black
pepper, until they soften and just start to colour.
2. While the onions are cooking, peel the parsnips. Cut about 100g of the parsnips into matchsticks and reserve. Roughly chop the rest and add them to the onion with the fi nely grated lemon zest, turmeric and ginger.
3. Cook, stirring often, for 2 minutes then add the water and the juice of the lemon. Season with salt. Bring to the boil. Cover and simmer until the parsnips are tender – this could be up to 50 minutes.
4. Blitz with a hand blender or push through a sieve. Blend in the cream or yogurt. Check seasonings.
5. Heat some oil in a pan and deep-fry the parsnip matchsticks until crisp. Drain on kitchen paper.
6. Reheat the soup gently – do not boil. Ladle into bowls and top with a handful of matchsticks. Serve
immediately