- Serves: 6
- Cook Time: 40 minutes
- Prep Time: 20 minutes
- Effort: easy
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, chopped
- 2 sticks celery
- 1 tsp ground cumin
- 1 kg parsnips, peeled and chopped
- 1.2 litres chicken stock, heated
- black pepper
- 50 ml Noilly Prat vermouth
- 2 small arbroath smokies
- extra virgin olive oil
- 1 tbsp chopped parsley, optional
1. Heat the olive oil in a large saucepan and gently fry the onion, garlic and celery for 10 minutes.
2. Add the ground cumin and cook for half a minute, stirring.
3. Add the parsnips to a pan, stirring to coat the chunks in the oil. Cook for 5 minutes, then add the hot stock. Season with salt and freshly ground pepper.
4. Bring to the boil. Cover and reduce to a simmer and cook for about 25 minutes or until the vegetables are tender.
5. Using a hand blender, jug blender or food processor blend the soup with the Noilly Prat until smooth. Check the seasoning.
6. To prepare the Arbroath smokies warm them slightly first; either in a microwave for a couple of minutes, or in a low oven, loosely wrapped in foil, for about 10 minutes. Then lay the smokies on a board, skin side down, and press your thumb along the length of the bone. The skin should come away easily in your hand and then the flesh can be flaked.
7. To serve, ladle the soup into bowls, top with some flakes of smokies, drizzle with the extra-virgin olive oil and sprinkle with parsley, if using.
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