Curried Parsnip Soup
"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."
photo by French Tart
- Ready In:
- 40mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 1 1⁄2 tablespoons butter
- 1 1⁄2 tablespoons olive oil
- 1 lb parsnip, peeled, sliced
- 1 cup chopped onion
- 1 garlic clove, chopped
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 4 cups chicken broth (or vegetable broth)
- 1⁄2 cup whipping cream
- salt and pepper
- chopped fresh chives or green onion
directions
- 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.
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Reviews
-
Perfect! This is one of these so simple, but oh, so good creamy soups, which only feature one veggie. And does it so well for the humble parsnip. A new favourite! -
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:-)
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
