Curried Parsnip Soup Recipe
This is a tasty soup, with a sweetness of parsnips and slightly spicy flavors of curry powder. These flavors combine together to give such a beautiful soup. This soup is a good winter warmer.
Ingredients
| Butter | 1 Ounce | |
| Onion- ½ medium sized, finely chopped | ||
| Parsnips- 1-2nos, peeled, finely chopped | ||
| Vegetable Stock- 10½fl oz., hot | ||
| Hard Goats' Cheese- 2 tablespoon, grated | ||
| Double cream | 3 Tablespoon (Curry Powder- 2 teaspoon) | |
| Salt | 1 To taste (Curry Powder- 2 teaspoon) | |
| Black pepper | 1 To taste (Curry Powder- 2 teaspoon) | |
| Yoghurt | 1 Tablespoon (Curry Powder- 2 teaspoon) | |
| Olive Oil- to drizzle | ||
Directions
MAKING
1) In a saucepan, melt butter and sauté onions until translucent.
2) Stir in parsnip and add stock.
3) Allow to cook for 6 to 8 minutes or until parsnip is tender.
4) Stir in cheese, curry powder and cook for 4 minutes.
5) Pour in the cream and season to taste.
6) Take the pan off the heat and allow to cool slightly.
FINALIZING
7) In an electric blender, process the parsnip mixture until smooth.
8) Return to the pan and bring to a boil, add little water if soup is too thick.
SERVING
9) Serve hot garnished with a dollop of yogurt and a drizzle of olive oil.
1) In a saucepan, melt butter and sauté onions until translucent.
2) Stir in parsnip and add stock.
3) Allow to cook for 6 to 8 minutes or until parsnip is tender.
4) Stir in cheese, curry powder and cook for 4 minutes.
5) Pour in the cream and season to taste.
6) Take the pan off the heat and allow to cool slightly.
FINALIZING
7) In an electric blender, process the parsnip mixture until smooth.
8) Return to the pan and bring to a boil, add little water if soup is too thick.
SERVING
9) Serve hot garnished with a dollop of yogurt and a drizzle of olive oil.
Chef
