Recipe by Chef Kate
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Top Review by French Tart
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:-)
- 22.18 ml butter
- 22.18 ml olive oil
- 453.59 g parsnip, peeled, sliced
- 236.59 ml chopped onion
- 1 garlic clove, chopped
- 14.79 ml all-purpose flour
- 9.85 ml curry powder
- 946.36 ml chicken broth (or vegetable broth)
- 118.29 ml whipping cream
- salt and pepper
- chopped fresh chives or green onion
Directions See How It's Made
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.