Melt the butter in a large, heavy based casserole over a medium heat. When the butter is foaming, add the onions, leeks and apples and fry for 10-15 minutes, stirring regularly, until they have softened. Add the potatoes and cider, and bring the mixture to the boil. Continue to cook for 2-3 minutes, until the volume of liquid has reduced slightly.. Preheat oven to 350F. Place peeled and chopped parsnips on a greased baking sheet and roast for 1 hour, turning halfway through. Heat butter in a 3 qt soup pot. Add sliced leeks and sauté over medium heat until soft, 5 min. Add apples, salt, thyme, water and roasted parsnips. Cover and simmer 10 minutes.
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Heat the butter or oil in a medium (3-4 quart) pot over medium heat. Stir in the shallot and cook for 3-4 minutes until softened. Add the garlic and cook 1 minute more, stirring to avoid burning the garlic. Stir in the coriander, tarragon, chili powder or smoked paprika, salt, and pepper.. Parsnip and apple soup from The Hairy Bikers' British Classics: Over 100 Recipes That Celebrate Simple, Timeless Cooking and the Nation's Favourite Dishes (page 20) by Si King and.
