About 300g parsnips. Topped and tailed and cut into approx 1cm pieces
1 large or 2 small onions, roughly chopped
butter (about 50g)
1l veg or chicken stock
1tbsp medium curry powder
Salt and pepper
50-100ml double cream
Melt the butter in a large solid pan. Fry the onion for about 5 mins on a med heat until soft and translucent
Add the parsnips and the curry powder and turn in the butter to coat. Fry for a few minutes.
Add the stock, bring to a boil, reduce to a simmer. Cover and simmer until the parsnips are soft - about 20 minutes
Use a stick blender to blend the parsnips and make a smooth soup, or put through a liquidiser
Taste and season with salt and pepper. Add the cream to taste and stir through. Check soup is hot (reheat if needed) serve, and enjoy
I love Parsnip Soup. Always have, always will. I originally started making this from a Mary Berry recipe but have pared it down over time without impacting the flavour (actually improving it). The combination of sweet parsnip and mild curry with the smell of curry is comforting and gorgeous. I knocked this up for lunch the other day, on this ocassion with some chicken stock I had in the freezer, but again dont use lack of chicken stock as an excuse not to make this - use powdered veg stock (Marigold brand is good) instead.
Again, this is a really quick one-pot dish to make. I think a lot of people think soup is somehow complicated or laboursome to make, but try this and you will find out that the opposite is true. It is quick, easy and the results are delicious. And in the middle of winter when Parsnips are one of the few local veg in season, then this can be made for a few pence. It is another brown dish (I am seeing a lot of brown food on my blog, but I guess that is part of starting it off in winter when all is roast and baked. Hopefully some colour will come through when spring arrives - it will be great to see the sun again!
Incidentally as I used supermarket parsnips which were already washed, I didnt bother to peel these parsnips, I just topped and tailed them then cut into large pieces