Soup 316

A couple of autumn-winter style soups. We eat more soups after buying a breadmaker, since soup is a good excuse to make interesting rolls.

Curried Parsnip and Swede Soup

2 oz butter 1 medium onion 8 oz parsnips 8 oz swede 1 clove of garlic Scant 2 tsps garam masala 1 litre light veg stock ¹ pint double cream Chives or spring onions

Chop the onion, peel and dice the parsnips and swedes. Melt the butter, add the onions, parsnip and swede and stir. Cover with the lid and cook gently for 10-15 minutes, stirring occasionally. Crush the garlic. Mix in the garlic and garam masala and cook, stirring, for 1-2 minutes. Add enough stock to cover and simmer for 30-40 minutes, with the lid on, or until the vegetables are tender.

Chop the chives or spring onions. Cool slightly, then liquidise until smooth. Warm through, add more stock if needed and serve with cream and spring onions.

Chestnut, Apple and Celery Soup

2 tbsp olive oil head of celery 1 tsp thyme 1 bay leaf 2 cooking apples tin chestnut puree 1 pint milk 1 pint water 1 tsp white wine vinegar, or lemon juice salt, black pepper

Chop the celery and saute in the oil. Peel and chop the apples. Add the thyme, bay leaf and apples. Cook over a low heat till the apple is softened. Add the chestnut puree, milk and water. Simmer for 15 minutes. Puree in food processor, then add the wine vinegar or lemon juice. -- If vegetable oil is made of vegetables, what is baby oil made of? Steph Peters, Manchester, England