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CURRIED PARSNIP SOUP

A home-made soup is just right for the cold weather and parsnips are at their best just now. Make this quick, delicious soup with just a hint of curry and serve with crusty bread, making it almost a meal in itself.

INGREDIENTS

  • 25g (1oz) butter or margarine
  • 1 medium onion
  • 450g (1lb) parsnips
  • 1 clove garlic
  • 1 teaspoon mild curry powder
  • 900 ml (1 ½ pts) chicken stock
  • salt and pepper to taste
  • 150ml (¼ pt) single cream
  • Chives or parsley to decorate

METHOD

Roughly chop the onion , peel and chop the parsnips and crush the garlic.

In a large pan melt the fat, add the vegetables and cook gently until the onion softens but nothing colours – about 5 minutes

Mix in the curry powder, cook for 1 minute then stir in the stock, bring to the boil and simmer with a lid for 20 minutes or until the parsnips ate soft.

Purée the soup in a food processor or blender until fairly smooth. (I like a little texture).

Return to the pan, heat gently and season to taste. Stir in 2 tablespoons cream.

Serve in warm bowls with a little cream drizzled on top with a sprinkling of chives or parsley.

To make it more filling you can add some grated cheese.

Posted in Recipes on Jan 01, 2009