About this recipe:This pureed winter soup has the perfect combination of sweetness and spiciness. Parsnips are simmered in a creamy curried chicken stock. Enjoy with fresh crusty bread, if you desire.
1 medium onion, chopped
450g parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken stock
800ml boiling water
125ml double cream
salt and pepper to taste
1 pinch crushed chillies or paprika for garnish
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Method Prep:10min › Cook:25min › Ready in:35min
Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder and fry for a couple of minutes to release the flavours. Mix the stock cube into the boiling water and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pan. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.
Remove from the heat and puree with a liquidiser or hand blender. Stir in the cream and heat through. Do not boil. Season with salt and pepper to taste and garnish with crushed chillies or paprika.
The family and I used to hate parsnips until we were given some and I felt I had to try something with them. Found this soup recipe and we LOVE it. Made exactly according to recipe, just increased the garlic considerably. Used Philadelphia Cream for Cooking instead of heavy cream. Delicious!!
It's a keeper. - 08 Aug 2011
This is simply delicious, I have served it twice at dinner parties with just an additional swirl of cream to dress it. My soup was somewhat less thick than the picture indicates, which I think suited dinner parties. The comments from all of my guests were wonderful, they all wanted the recipe. The extraordinary thing is that it is truly so simple and quick to make. - 07 Feb 2011