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Curried Parsnip Soup

1 lg. Parsnip
2 med. Onions
1 Potato
2 oz. Butter
1 tsp. Mild Curry Paste
2 pt. Chicken (or Vegetable) Stock
5 oz. Cream (or Skimmed Milk)

Peel the parsnip, onions and potato and chop them into rough dice.
Melt the butter in a pan with a good fitting lid and as soon as it is melted add in these vegetables.
Reduce the heat to very low and put on the lid. Sweat at this temperature for about 10 mins (stirring from time to time) and then stir in the curry paste.
Put the lid back on and continue sweating for another 5 to 10 mins until the vegetables are soft.
(Alternately this whole process can be done in the microwave in a covered bowl with the machine set at high)
Once the vegetables are soft add in the stock and cream or milk and bring back to the boil.
Liquidise or push through a sieve and serve piping hot.
This is the most warming dish I know, suitable even for parsnip lovers who won't recognize its flavour and capable of many variations of spicing (with
Coriander or Cumin for example instead of curry powder - but if you are using a powder be sure to heat some up in a pan first with a little oil to bring out the flavour).



April 14, 2006 09:12 PM | 1 Comments
  Martin Dwyer
Consultant Chef