< Back to blog

Warm up this winter Posted On 20 January 2017

With the colder days and nights here, warm up your cockles with this hearty winter soup created by chef James Martin.

Parsnip soup with mini crab beignets: Serves 4

Preparation time

Less than 30 minutes

Cooking time

30 minutes to 1 hour

Ingredients:

For the parsnip soup

  • 50g/2oz butter
  • 500g/1lb 2oz parsnips, peeled, roughly chopped
  • 2 banana shallots, roughly chopped
  • 2 garlic cloves, finely chopped
  • 2 fresh thyme sprigs, leaves only
  • ½ tsp curry powder
  • 750ml/1pt 7fl oz chicken stock
  • 75ml/3fl oz double cream, plus extra to garnish
  • salt and freshly ground black pepper

For the mini crab beignets

  • vegetable oil, for frying
  • 125ml/4½fl oz water
  • 50g/2oz butter, diced
  • 75g/3oz plain flour
  • ½ tsp cayenne pepper
  • 2 free-range eggs
  • 75g/3oz white crabmeat
  • 25g/1oz brown crabmeat
  • salt and freshly ground black pepper

To serve

  • 2 tsp extra-virgin olive oil
  • 2 tbsp fresh coriander cress
  • 1 tbsp flaked almonds, toasted

Method

  1. For the soup, melt half of the butter in a large saucepan until foaming. Add the parsnips and fry for 4-5 minutes, or until pale golden-brown.
  2. Add the shallots, garlic and thyme and fry for 2-3 minutes, then stir in the curry powder and fry for another minute.
  3. Pour in the chicken stock and cook for 8-10 minutes, or until the parsnips are tender.
  4. Add the double cream, cool the soup slightly and blend the soup in a blender until smooth.
  5. Strain the soup through a sieve into a clean saucepan and season, to taste, with salt and freshly ground black pepper. Whisk in the remaining butter.
  6. For the mini crab beignets, heat the oil in a deep-fat fryer to 180C/350F. Alternatively, heat the oil in a deep heavy-based frying pan until a breadcrumb sizzles and turns brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not leave unattended.)
  7. Heat the water and butter in a saucepan until the mixture boils, then boil for another minute.
  8. Remove the pan from the heat and beat in the flour and cayenne with a wooden spoon until smooth, or until the mixture comes away from the side of the pan. Return the pan to the heat and cook for 1-2 minutes, stirring continuously.
  9. Remove the pan from the heat and beat in the eggs, one at a time, beating well before adding the other egg.
  10. Stir in the white and brown crabmeat until well combined, then season with salt and freshly ground black pepper.
  11. Spoon the mixture into a piping bag and pipe 1.5cm/½in long sections into the oil and fry for 1-2 minutes, or until golden-brown and crisp. Remove the beignets from the pan with a slotted spoon, set aside to drain on kitchen paper and season with salt.
  12. To serve, ladle the soup into soup bowls, scatter over some crab beignet and finish with a swirl of double cream. Drizzle the soup with olive oil and sprinkle over the coriander cress and flaked almonds.

Find this recipe at www.bbc.co.uk/food/recipes/parsnip_soup_with_mini_24382

< Back to blog

Connect with us

Recent Posts

Ho ho ho, get baking!

What better way to get the kids all excited for Santa’s pending arrival than with these reindeer biscuits. If Santa’s lucky, he may even get one on his plate on Christmas Eve!   Rudolph shortbread MAKES 8 BIG BISCUITS | 1hr prep & cook 200g salted butter, softened 2 tsp vanilla extract 85g golden caster …

Read more...

Christmas family fun

The build up to Christmas can be fun and exciting, full of activities to getting the whole family ready for the festive season. If you’re stuck for ideas on where to go and what to do, we have some ideas here for you! Not only do we have all the excitement at home of making …

Read more...

Make sure you have your home security all wrapped up

Christmas time is a popular time for theft and burglaries, so extra precautions should be taken to ensure your home stays safe and festive during the holiday season It’s getting to that time of the year again when Father Christmas will soon be dusting off his sleigh and its bells will start ringing once more. …

Read more...

Time to get cosy

The sun has packed its bags and the nights are getting darker. Make the most of the winter nights by creating a cosy retreat in your home If the colder, darker nights are making you hanker for a cosier home environment and reaching for your slippers, then follow our simple steps to achieving a warm, …

Read more...

ICC Women’s World Twenty 20

The ten-team tournament, featuring three time champions Australia, reigning ICC Women’s World Cup winners England, India, New Zealand, Pakistan, South Africa, Sri Lanka and defending champions the Windies – plus two qualifiers – will be played across three venues in the Caribbean between 9th and 24th November. The event kicks off at the Guyana National …

Read more...