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Ingredients

• 2 tbsp butter
• 1 onion, chopped
• 1 stick celery
• 2 russet apples
• 500 g parsnips, peeled and chopped
• 100 ml white wine
• 4 tbsp calvados
• 300 ml milk
• 500 ml water
• cardamom pods, crushed
• pinch of garam masala
• black pepper

• 1 sweet Spanish onion, grated
• 1 large potato, eeled and grated
• 1 small carrot, grated
• 1 large egg, ightly beaten
• 2 tbsp self-raising flour
• black pepper
• vegetable oil, for shallow-frying

• 4 russet apples
• 200 ml cider
• 1 sprig tarragon

Description

Serve Up A Gloriously Autumnal Dish With Paul Bloxham's Delicious Root And Apple Soup Served With Tasty Onion Fritters

UK TV