Jane Grigsons recipe for Curried Parsnip Soup.
Ingredients
- 2 medium parsnips peeled and diced
- 1 medium potato peeled and diced
- 4 oz chopped onion
- 3 oz butter
- 1 plump clove garlic peeled and crushed
- 1 rounded tsp hot curry powder
- 2 pints hot beef or vegetable stock
- 1/4 pint cream
- chopped chives and parsley
- sea salt and black pepper to taste
Servings:
Instructions
- Heat the butter in a heavy pan over a low to medium heat. Add the garlic, onion, parsnips and potatoes and sweat, covered for about 10 minutes, shaking the pan occasionally.
- Add the curry powder to the vegetables and cook for a couple more minutes before gradually adding the stock. Simmer until the parsnips are tender.
- Liquidise or process the vegetables then return to the pan. Dilute with water if needed and season to taste.
- Pour in the cream and reheat without boiling. Scatter with chives and parsley and serve with croutons of bread fried in butter.
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