1 Review

A wonderful classic soup.....which we both loved! I used some par-boiled parsnips from the freezer and also some home-made chicken stock. I make a version of this soup myself, and I do not add cream normally, but we thought that it was a nice addition and takes the edge of the curry, making it mellow and milder.....I used liquid creme fraiche with excellent results. I thought there was quite a lot of fat and oil in the recipe, so I cut back on them considerably, I used a teaspoon of each - butter and olive oil, with good results. My soup was thicker than usual, but that suited us for the wet and cold day that we ate it! A classic soup, that we both enjoyed thanks Kate! Karen:-)

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French Tart October 01, 2007
Curried Parsnip Soup