SPICED PARSNIP SOUP

SPICED PARSNIP SOUP

I just have to share this recipe as it is absolutely brilliant if you are down with flu or a bad cold/sore throat. The spices in the soup will clear your head and sooth your throat. Also it is lovely and smooth, perfect for sore throats, easy to swallow. 

Serves 4-6

40g butter

1 onion, chopped

675g parsnips, diced

1tsp ground coriander

1/2 tsp ground cumin

1/2 tsp ground turmeric

1/4 tsp chili powder

1.2 litres chicken stock

1. Melt the butter in a large pan, add onions and parsnips and fry gently for about 3 minutes.

2. Stir in the spices and cook for 1 minute more. Add the stock, season with salt and pepper and bring to the boil.

3. Reduce the heat, cover and simmer for about 45 minutes until the parsnips are tender. Cool slightly then liquidize with blender.

4. Serve with a swirl of double cream  

              

CINNAMON AND TREACLE STARS

Makes 24

INGREDIENTS:
2 tbsp black treacle
50g butter or margarine
115g plain flour
1/4 tsp bicarbonate of soda
1/2 tsp ground ginger
1 tsp ground cinnamon
40g soft brown sugar
1 tbsp ground almonds 
1 egg yolk
icing sugar


1. Lighty grease a baking sheet. Heat the treacle and butter gently until just beginning to melt.

2. Sift the flour into a large bowl with the bicarbonate of soda and spices, then stir in the sugar and almonds (I didn't have any in my cupboard so supplemented it for more flour)

3. Beat the treacle mixture and egg yolk briskly into the bowl, drawing the ingredients together to form a firm but soft dough.

4. Roll out the dough on a lightly floured surface to 5mm thick and stamp out star shapes. Place on the prepared baking sheet and put in fridge for 15 minutes.

5. Pre-heat oven 190/Gas 5. Prick the biscuits lightly with a fork and bake for 12-15 minutes until just firm. (My oven was too hot for this so I burned the first lot. I put the second batch on 150 degrees for 20 minutes)  
Transfer to wire rack to cool.

6. Make icing and spread or drizzle over the star biscuits. 

Enjoy!


This recipe is taken from 'The Great Cookie Book' by Hilaire Walden