Curried Parsnip Soup Recipe
Summary
Difficulty LevelVery EasyHealth IndexAverage
Ingredients
| 1 tbsp / 15 g / 1/2 oz butter | ||
| 2.5 ml / 1/2 tsp fennel seeds | ||
| Root ginger slice | 1 | |
| 1 very large parsnip, finely sliced, weighing about 500 g / 1/4 lb | ||
| Chicken broth | 1 1/4 Cup (16 tbs) | |
| 300 ml milk | 1 1/4 Cup (16 tbs) | |
| Ground black pepper | 1 To taste | |
| Garam masala | 1 Pinch | |
| Salt | To Taste | |
Directions
Put the butter in a pot and cook for 1 minute until very hot. Add the fennel seeds and ginger, cover and cook for 45 seconds. Add the parsnip and 1—2 tbsp water.
Cover and cook for 8 minutes, turning once, until the parsnip is really tender.
Add the boiling chicken stock (broth) and cook for 3 minutes. Remove the ginger and puree the soup in a blender or food processor.
Add enough hot milk to reach the desired consistency, season to taste with salt and pepper and stir in a pinch of garam masala.
Heat through in the microwave for a couple of minutes if necessary and serve.
Cover and cook for 8 minutes, turning once, until the parsnip is really tender.
Add the boiling chicken stock (broth) and cook for 3 minutes. Remove the ginger and puree the soup in a blender or food processor.
Add enough hot milk to reach the desired consistency, season to taste with salt and pepper and stir in a pinch of garam masala.
Heat through in the microwave for a couple of minutes if necessary and serve.
Chef
