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*** Can be frozen up to 4 months ***
Make and share this Curried Parsnip and Pear Soup recipe from Food.com.
- In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
- Bring to a boil.
- Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
- Discard bay leaf.
- Stir in evaporated milk, curry powder, pepper and nutmeg.
- Puree in blender until smooth.
Yum! Mine could have done with another pear, and in the end I stirred some sour cream through (I think I was a bit heavy handed with the nutmeg), but otherwise lovely and super easy!