Smokies and Parsnip Soup

Sue Lawrence, Winner of Glenfiddich Regional Food Writer of the Year and author of many cookery books, visited Iain at Cupar Farmer's Market in February 2004. The following recipes are kindly reproduced with Sue Lawrence's permission; Smokie Pots and Pâté with Crowdie and Lovage can be found in her latest book "A Cook's Tour of Scotland".

Ingredients
Extra virgin olive oil
1 onion, peeled, chopped
2 garlic cloves, peeled, chopped
2 celery sticks, peeled, chopped
2 tsp ground cumin
1 kg parsnips, peeled, chopped
1.2 litres hot chicken stock
50ml dry white wine
1 pair smokies boned, skinned and flaked

Method
Heat 2 tbsp oil in a saucepan and gently fry the onion, garlic and celery for about 10 minutes. Add the cumin and stir. Add the parsnips and stir to coat in the oil. Cook for about 5 minutes then add the hot stock and a little salt and pepper and bring to the boil.

Cover, reduce to a simmer and cook for about 25 minutes, or until tender. Tip into a liquidiser or blender with the wine, puree until smooth and then check the seasoning. Meanwhile, wrap the smokies in foil and heat in a low oven for 10-15 minutes. To serve, ladle the soup into warm bowls, top with some smokies, drizzle with oil.