25 Days of Christmas Recipes, Day 2: Curried Parsnip Soup, Lemon Cream and Panettone Croutons

Day 2 of my Christmas Advent Recipe Extravaganza! And, unfortunately, we’re on to one of the worst pictures I probably took this entire time. I swear it tastes a lot better than it ended up looking. Soup was one of the first things I learned to make when I was learning Professional Cookery at College, and one of the first things I relearned when starting out in professional kitchens. A soup can be anything. It can be as complicated or as simple as you want it to be. To make it extra fancy I would often create a simple flavoured cream or oil to pour over the top and add a pop of flavour. The panettone croutons add that extra crunch and an extra dimension of flavour. Again, a perfect Starter or Lunch, and easy to prepare in advance– ready to go on the big day. Prepare your soup and leave, covered, in a fridge for up to 2 days before. Prepare your croutons, put in a bowl and wrap in cling-film in advance. Make your cream just before serving and you’re good to go.

Ingredients:

• 2tbsps Vegetable Oil
• 5 Medium/Large Parsnips, washed, peeled and cut into 2cm cubes
• 1 Medium Onion, peeled and roughly chopped
• 1 Clove of White Garlic, peeled and chopped
• 2tsps Curry Powder
• 1.3L Boiling Water
• 2 Vegetable Stock Cubes
• 90g Panettone, cut into 1cm cubes
• 1 Lemon
• 150ml Double Cream

Method:

1. Heat oil in large pan over medium/low heat.
2. When the oil is ready add the onions and cook until soft and translucent, stirring occasionally so they do not brown.
3. Add garlic and cook for about 30 seconds.
4. Add curry powder and stir to cover onions. Then add white wine vinegar to deglaze the pan.
5. Add parsnips in two batches and stir them into the onion mixture to make sure they are all coated in the curry powder.
6. Add the water, stir and then add the vegetable stock cubes.
7. Bring to the boil and then reduce the heat to a simmer.
8. Leave to simmer for 45 minutes or until parsnips are soft.
9. Blend with a stick blender or blender. The soup should be the consistency of double cream.  If it is too thick add water and bring back to the simmer.
10. Season to taste with salt, pepper and lemon juice (use ½ the lemon listed in ingredients, reserve the used lemon half).
11. In a frying pan on a high heat add 1tsp butter and 2tsps vegetable oil.  When the butter/oil is ready (use a piece of bread to test if it is hot enough. It should sizzle immediately) add the panettone cubes to fry. Fry until golden and toasted.  Keep your eye on them as they are quick to brown.
12. Put the double cream in a pan with the juice of ½ lemon and the juiced lemon halves.  Put on a high heat and bring to the boil. Remove from the heat immediately after boiling.
13. Season with salt and pepper, to taste.
14. Serve the soup with the croutons and a drizzle of lemon cream.