Monday, February 20, 2012

Curried parsnip soup

Curried parsnip soup
The mix of sweet parsnips and gentle spices makes this soup a great winter warmer.
3 tbsp butter
1 onion, chopped
11oz (300g) parsnips, chopped
1 carrot, chopped
1 baking potato, peeled and chopped
2 tbsp all-purpose flour
2 tbsp mild curry powder
1⁄2 cups chicken or vegetable stock
salt and freshly ground black pepper
crème fraîche, for serving
chopped parsley, for serving
Melt the butter in a saucepan over a medium heat. Add the onion and cook, stirring frequently, until softened. Add the parsnips, carrot, and potato. Sprinkle in the flour  and curry powder and stir for 2 minutes. Gradually stir in the stock. Turn up the heat and bring to a boil. Reduce the heat to low. Cover and simmer gently for 40 minutes, or until the vegetables are tender. Turn the heat off, uncover, and allow the soup to cool slightly. Purée the soup in a blender
or food processor. Season with salt and pepper. Pour back into the pot and reheat before serving.
To serve, ladle into bowls. Top each with a swirl of crème fraîche and a sprinkleof chopped parsley.

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