Serves: 6 - 8
1 kilo parsnips, peeled and cut into chunks
2 onions, peeled and cut into wedges
8 cloves garlic, unpeeled
2 teaspoons cumin seeds, toasted and ground*
3 tablespoons olive oil
sea salt and freshly ground pepper
4-5 cups chicken or vegetable stock
1⁄2 cup cream
50 grams butter
2 cloves garlic, crushed
400 grams mixed mushrooms
chopped flat leaf parsley to garnish
Preheat the oven to 200oC.
Put the parsnips, onions, garlic, cumin and olive oil in a large bowl, season well and toss to coat. Place on a large, shallow baking tray and roast in the oven for about 40 minutes or until tender. Allow to cool a little.
Remove the skins from the garlic and place with the other vegetables and the stock in a food processor. Purée (in batches if necessary), and put the soup into a saucepan. Add extra stock if needed to thin the soup and stir in the cream. Season.
Melt the butter in a sauté pan over a medium heat. Add the garlic and mushrooms and cook until tender.
To serve: Ladle the soup into bowls, place a small pile of mushrooms on top and sprinkle with chopped parsley. Serves 6-8
*To toast and grind spices: heat a small dry pan over a medium heat. Add the spice and toss until fragrant and just starting to darken in colour. Be very careful not to burn as this will make them bitter. Toast one spice at a time rather than combining, as each spice will take a different time to toast.
Tip out onto a plate and allow to cool. Grind in a mortar and pestle or a small coffee grinder, reserved for the purpose.
Wine Match: Kawarau Reserve Pinot Noir 2003 – Central Otago Sweet cherry/berry fruits with savoury characters infuse with the tastes of cumin seeds, mushrooms and roasted parsnip. $35-$45