Last weeks Festive Faffing and photography workshop was everything I'd hoped it would be. As the rain mottled and smudged down the windows and the cold nipped at the door, we made wreathes and wrapped pretty packages by candle light. There was cake and chocolate, mulled cider and mince pies, Christmas music and candle light. I'll share more photo's in the next week or so, but for now I am dying to share the most delicious soup i've tasted in a very long time, a bespoke recipe developed exclusively for the workshop by the Rye London studio owners, Holly and Renee. It is rich and warming and tastes incredibly creamy without any dairy (I omitted the creme fraiche obviously!) Christmas is a time of rich often unhealthy food, so I wanted to promote this, the most simple of soups. It is cheap, super healthy, vegan and utterly utterly delicious. The blistered grapes were a revelation. They looked and tasted absolutely divine and really elevated the presentation and taste. This would make the most delicious meal, or starter, if you're planning on entertaining. We served it with wedges of Abel and Cole sourdough, creme fraiche and toasted almonds.... and now I am literally salivating as I type.
All the ingredients were provided by Abel and Cole (thank you so much, guys!) and were a joy to work with. There are some foods where I don't think theres a discernible difference between organic and non organic but but when it comes to parsnips (and carrots, in fact) I think organic far far trumps the rest, I find there is no comparison. So, seen as parsnip is the dominant ingredient, I'd try to get organic if you can. Side note- an Abel and Cole box or subscription would be an ace last minute Christmas present for someone, wouldn't it?!
Parnsip and Roasted Garlic Soup with Blistered Grapes & Almonds.
By Rye London.
- 4 parsnips, peeled and cut into 4
- 1 garlic bulb
- 1 white onion, peeled and cut into 4
- 1 vegetable stock cube, gluten and lactose free
- 100 gr cashew butter
- Sea salt
- Freshly ground pepper
- 100 gr red grapes
- Raw almonds, to serve
- Fresh thyme, to serve
- Creme fraiche, to serve
1. Place garlic bulb in aluminium foil and roast in an 180C oven until brown and softened, for about 25 minutes.
2. Place parsnips and onion in a big pot, cover with water and bring to a boil. Cook for about 15 minutes, until the parsnips and onions are soft and cooked all the way through.
3. Transfer (in batches if neccesary) to a blender and blend with the cooking water until smooth.
4. Squeeze all the garlic out of the bulb and add this with the stock cube and the cashew butter to the blender. Blend until smooth and airy.
5. Season with salt and pepper.
6. Roast grapes in an 200C oven for 10 minutes until blistered. Roast almonds at the same time until golden brown and crispy. Chop up and set aside.
7. Serve soup with blistered grapes, chopped up almonds, a sprig of thyme and some creme fraiche.