Curried Parsnip Soup
Ingredients
Three Tablespoons of olive oil
One Tablespoon of butter
Two medium onions
Eight parsnips
One medium apple peeled and chopped
One Tablespoon of curry powder or equivalent Madras paste
One Desert spoon of flour
One and a half litres of chicken stock
Two tablespoons of Indian hemp seeds
One hundred millilitres of cream
Method
Gently heat the oil in a large heavy bottomed pan
Add the onions and fry until clear
Add the curry spice and stir
Sprinkle in the flour and stir into the mixture
Add the chopped parsnips and apples
Pour in the stock and stir
Season well
Cover and let it all bubble away until the parsnips are tender
Blend until smooth then add the cream
Lightly fry the hemp seeds until they start to pop then add to the top as a finishing touch before serving
^^
Gazing along the frozen river bank ice hanging like molten glass. Inside at last warmed by curried parsnip soup.
Miso Soup
3-4 cups of water
Leftover or unused konbu and dried bonito
1-2 carrots, thinly sliced
1/4 cup of thinly sliced daikon
1x spring onion, chopped
1 cup of finely chopped Chinese celery cabbage
4-5 tablespoons of red miso paste
Prepare a stock by boiling the leftover konbu an bonitoin the water for 10 mins.
Strain the the broth through muslin/cheesecloth or similar (a clean J-Cloth will suffice).
Place broth, carrots, daikon, cabbage into a pan and simmer until vegetables are soft ten take a little of the soup and dilute the miso into this then add to the soup
Do not boil again
^^
I watch you now, as you lay cat like on the rug, seemingly content.
The evening sun casts a slowly moving silhouetted garden across the room. A bowl of miso soup. We watch Koi swim lazily under the bridge and listen to the quiet rhythms of life.
^^



















