Curried Parsnip Soup
Winter weather can be extremely cold, so warm up with this delicious Curried Parsnip soup.
Another winning recipe from John Burton-Race, this curried parsnip soup will warm you up, right down to your toes!
You’ll Need
For the parsnip crisps
- 2 Parsnips
- Olive Oil, for frying
For the Curried Parsnip Soup
- 200g Butter
- 3 Onions, chopped
- 1 glove garlic, crushed
- 2 tsp Mild curry powder
- 1 pinch turmeric
- 3 parsnips, chopped
- ½ apple
- 1 ½ litres of chicken stock
- 300ml Cream
- ½ lemon, juice only
Method
For the parsnip crisps: Using a vegetable peeler, make some thin shavings from the peeled parsnip. Heat the olive oil In a pan and fry for 2-3 minutes on each side, or until the parsnip is golden brown and crisp. Drain on kitchen paper and season with salt and freshly ground black pepper
For the soup: Melt the butter in a pan and add the onion, garlic, curry powder and turmeric. Gently sweat for 2-3 minutes stirring frequently, until the onions are softened.
Add the parsnip and apple and fry for a further 3-4 minutes, or until the parsnip is golden. Add the stock and bring to the boil then reduce to a simmer. Simmer for 10-12 minutes, or until the parsnip is tender.
Using a stick blender, blend the soup until smooth and creamy. Pass the soup through a fine sieve, then return to the pan and stir in the cream lemon juice and season, to taste, with salt and freshly ground black pepper.
Ladle the soup into bowls and scatter over the parsnip crisps to serve.
Try this delicious Galette for perfect party food.
