Thursday, 26 November 2009

parsnip perfection

You know when after the first bite of something, you immediately think "I will have this every day from here on in, thank you very much. I don't need anything else." ? That was my reaction to this soup. So easy. So wonderful. Parsnips and smoked chilies were made for each other, and don't let anyone tell you otherwise. It looks like soup. You don't need a photo. Incidentally, that's also my reaction to La Confession. Once I heard it, I swore that it was all the music I needed. Yum.

1 yellow onion, chopped
2 large-ish parsnips, washed and chopped
1 small spud, chopped
lots and lots of fresh ginger (like 3 -4 tbs) chopped
4 whole cloves garlic
1 tbs marmite (I don't actually use marmite, I use some hippie health food store brand not made by kraft... any yeast extract spread will do here)
1/4 cup apple cider vinegar
1-2 tbs cumin seeds, depending on how much you love cumin.
1-3 chipotle chilies, in adobo sauce
salt to taste
juice from one lime
1 cup parsley, chopped

Put everything up to and including the vinegar in a pot, add enough water to cover by an inch or three, and simmer until everything is tender. Meanwhile, dry-toast and grind up your cumin seeds. When the soup is done, remove from heat and add the cumin, chilies, salt and lime juice. If you are not of the heat-loving kind, use smoked paprika instead of the chilis. Puree. Add parsley and serve. Oh. Yum.

smoky music with a touch of heat: la confession, by lhasa de sela


Cavall de Quer said...

I just scrolled down to your savoury blackberry recipe and though . chutney, here we have chutney. Since from internal evidence I deduce you are not a native britisher, could it be that the great british chutney heritage is yet to be discovered for you?
Just a thought. Chutney is great stuff!

sinead said...

Oh... I make chutney too. Though I've never done it with blackberries.