Parsnip and apple soup with sweet onion latkes

Method

1. In a large saucepan melt the butter. Add in the onion and celery and fry gently until translucent.

2. Add the apples and parsnips and fry, stirring, for a minute or two. Add the white wine and Calvados and bring to the simmer, then add in the milk, water, garam masala and cardamom and simmer until tender. Blend using a jug or hand blender until smooth, season with salt and freshly pepper and reserve.

3. To make the latkes place the onion, potato and carrot in a strainer. Rinse with cool water until the water runs clear. Drain well. Squeeze out excess water and pat dry with paper towel.

4. Combine grated vegetables with egg, flour, salt and freshly pepper.

5. Heat vegetable oil for shallow-frying in a large frying pan over a medium-heat. Working in batches and using 2-3 tablespoons of vegetable mixture per latke, drop mixture into pan. Flatten slightly and cook until undersides are golden brown. Flip and brown on the other side. Remove the fried latkes and keep warm until serving.

6. For the apple sauce, simmer the apple in the cider and tarragon until a puree is achieved, about 3 minutes.

6. Serve the apple and parsnip soup with the sweet onion latkes and apple sauce.

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Ingredients

2 tbsp Butter
1 onion, chopped
1 celery stick, chopped
2 russet apples, peeled and chopped
500g Parsnips, peeled and chopped
100ml White wine
4 tbsp Calvados
300ml Milk
500ml water
1 cardamom pod, crushed
pinch of garam masala powder
salt and fresh ground black pepper

For the sweet onion latkes:

1 sweet Spanish onion, grated
1 large potato, eeled and grated
1 small carrot, grated
1 large egg, ightly beaten
2 tbsp self-raising flour
salt and fresh ground black pepper
vegetable oil, for shallow-frying

For the apple sauce:

4 russet apples, peeled and chopped
200ml cider
1 sprig of tarragon

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