Curried Parsnip Soup
Serves 6 - 8
- 2 tbsp butter
- 1 1/2 lb (750 g) parsnips, coarsely chopped
- 1 large onion, chopped
- 1 large garlic clove, crushed
- 2 tsp mild curry powder
- 7 1/2 cups (1.8 liters) chicken or vegetable stock
- salt and black pepper
- 3/4 cup plus 1 tbsp (200 ml) light cream
- fresh chives to garnish
STEPS :
- Melt the butter in a large pan, add the chopped parsnips, onion, and crushed garlic,
and cook gently, stirring occasionally, for 5 minutes or until the onion is softened
but not browned.
- Stir in the curry powder and cook for 1 minute, then blend in the stock and add
salt and pepper to taste. Bring to a boil, stirring, then cover and simmer gently
for 20 minutes or until the parsnips are tender.
- Puree the soup in a food processor or blender until smooth. Return the soup to the
rinsed-out pan, heat gently to warm through, stirring constantly, then taste for
seasoning.
- Stir in the light cream and reheat gently. Serve at once, garnished with fresh chives.
CURRIED CELERIAC SOUP
Substitute 1 1/2 lb (750 g) celeriac, coarsely chopped, for the parsnips and cook
as directed.
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