Spicy parsnip soup with bacon croûtons recipe
 A comforting spiced parsnip soup with delicious bacon croûtons sprinkled on top, a really winning combination. 1 tbsp olive oil½ onion, finely sliced1 garlic clove, finely chopped1 tsp curry powder2 cardamom pods, crushed, shells discarded½ parsnip, peeled, cored and chopped½ small potato, peeled and chopped50ml/2fl oz white wine250ml/9fl oz hot chicken stocksalt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 1 tbsp olive oil ½ onion, finely sliced 1 garlic clove, finely chopped 1 tsp curry powder 2 cardamom pods, crushed, shells discarded ½ parsnip, peeled, cored and chopped ½ small potato, peeled and chopped 50ml/2fl oz white wine 250ml/9fl oz hot chicken stock salt and freshly ground black pepper 1 tsp chopped fresh chives, to garnish 2 tbsp olive oil50g/1¾oz ciabatta, cut into cubes50g/1¾oz bacon lardonssalt and freshly ground black pepper 2 tbsp olive oil 50g/1¾oz ciabatta, cut into cubes 50g/1¾oz bacon lardons salt and freshly ground black pepper Method For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato.Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper.For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl.In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper.To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. For the soup, heat the oil in a frying pan and cook the onion and garlic until softened. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the curry powder and cardamom seeds and stir well, then add the parsnip and potato. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the white wine to the pan, bring to the boil and simmer until reduced by half. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. Add the stock and simmer for 12-14 minutes, until the vegetables are tender, then season, to taste, with salt and freshly ground black pepper. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. For the croûtons, heat the oil in a frying pan and fry the ciabatta cubes until crisp and golden-brown. Transfer to a bowl. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. In the same pan, fry the bacon lardons until crisp and golden-brown and add to the bowl with the ciabatta cubes. Season with salt and freshly ground black pepper. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives. To serve, pour the soup into a bowl, top with the croûtons and sprinkle over the chives.