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Chef Laurie Gear Winter Recipe & Kitchen News
A
fter the excesses of Christmas and New Year this simple recipe is an ideal light lunch or starter. Parsnips are at their sweetest after a few heavy frosts and combined with the curried raisins and toasted almonds it is a match made in heaven. There are usually a good few parsnips left over from the Sunday roast in my household so with a spot of thrift you can convert your surplus into another meal. I always think there is something magical about a good bowl of soup with warm buttered crusty bread on a cold and crisp winter day.
Parsnip Soup, Curried Raisins & Toasted Almonds serves 4
Ingredients: Soup 1kg parsnips- washed and peeled 1 clove of garlic chopped 3 sticks of celery – medium chopped 1 onion – peeled and medium chopped 1 medium floury potato 2 litres chicken or vegetable stock – warmed 300 ml warmed double cream 50 g salted butter Salt and freshly ground pepper To Garnish 100 g good quality raisins 25g toasted hazelnuts Cold water 1/2 tsp good quality curry powder Method: Curried Raisins 1. Cover the raisins with water in a small pan, add the curry powder and a pinch of salt, bring to the simmer and gently cook for five minutes. 2. Puree half the raisins and then add the remaining raisins and half the toasted almonds Soup 1. Peel the parsnips and then chop into small pieces. 2. Sweat in a hot pan with a little butter and oil with the chopped onion, garlic and celery. 3. Add stock and chopped potato, cook until just soft. 4. Liquidise in a blender with the warmed cream. Season to taste. 5. Pass through a sieve and then your soup is ready to serve – pour into warmed bowls. 6. Garnish with a little of the curried raisins and finish with a scattering of the toasted almonds.
22 JANUARY 2017
New Year Five Course Lunch Tasting Offer To brighten up those chilly Winter days, we invite Life Series Readers to sample our New Year’s Five Course Lunch Tasting Menu accompanied with a complimentary glass of Sparkling Kir upon arrival. Experience the culinary theatre of our open kitchen and view Laurie and his team in action at the Pass, with our five course tasting option which showcases the best ingredients of the season. This fabulous value tasting lunch offer is available from Tuesday to Friday lunchtime until the end of January 2017 for just £38 per person (optional wine flight £18) *Please mention ‘Lunch Offer’ when making your reservation* (offer available for up to six guests)
THE DETAILS The Artichoke 9 Market Square Old Amersham Buckinghamshire HP7 ODF T. 01494 726611 Web: www.artichokerestaurant.co.uk Email: reservations@artichokerestaurant.co.uk