Parsnip and Apple Soup With Apple Crisps
- Preheat the oven to gas 1/2, 130C, fan 110°C Slice 2 apples as thinly as you can horizontally. Remove any seeds, then arrange on a baking tray lined with nonstick baking paper. Bake for 1 1/2 hours, or until dried out; leave to cool.
- Meanwhile, heat the oil and butter in a heavy-bottomed pan, add the onion and parsnips, cover and cook gently for 10 minutes. Chop the remaining apples and add to the pan with the garlic. Cook, covered for 5-10 minutes. Stir in the curry powder and cook for 30 seconds. Ad the stock and 100ml water. Simmer, uncovered, for 10 minutes.
- Using a blender, whizz the soup until smooth. Divide between 4 bowls, top each with 1tsp soured cream, some chives, a few apple crisps and a twist of black pepper.