Soup of toasted roots and roasted almonds.
by a tale
A hearty soup of toasted roots. Anticipating winter and the need for warm meals.
The golden autumn has come back to Berlin. We sit on the edge of the river soaking up the sun, chatting and playing chess for the first time.
I (Anne) made this soup twice. First only with parsnips, though it was delicious, I prefer the more balanced combination with carrots and potatoes. If you’re really into parsnips try it the pure way. Peel the parsnips beforehand or it might turn out very bitter.
And don’t forget the almonds, they will add something special.
SOUP OF TOASTED ROOTS AND SAVOURY ROASTED ALMONDS.
onions – 2
olive oil – 2 tablespoons
a knob of butter
parsnips, peeled – 200 g
carrots – 200 g
potatoes – 100 g
stock – 1.2 litres
garlic – 1 glove, peeled and squashed
celery – 1 stick, chopped
Peel and chop the onions. Heat oil in a heavy-based pan and add the onions. Cook till soft, stirring continually. Peel and chop the parsnips, carrots and potatoes and add them to the pan. Let them colour lightly on all sides, aim for golden honey colour. Occasionally stirring for 8-10 minutes.
Add the stock, then celery, garlic and salt. Turn the heat down and let simmer for about 40 minutes. Push the soup through a blender till very smooth. Finish seasoning with salt and pepper.
SAVOURY ROASTED ALMONDS.
olive oil – 1 tablespoon
salt – 1/2 tablespoon
rosemary, chopped – 1 tablespoon
thyme – 1/2 tablespoon
cinnamon, grounded – 1/2 tablespoon
chilli – 3 small ones
honey – 1/2 teaspoon
almonds – 100 g
Preheat the oven to 180 °C.
In a bowl mix the almonds with the olive oil, chilli, salt, rosemary, thyme and cinnamon. Add the honey and toss to coat them evenly.
Place them on a baking tray and bake for about ten minutes. Keep an eye on them, they’ll burn easily.