 |
JustCook.co.uk |
Contact us Submit a Recipe |
 |
|
Parsnip Soup (serves 6) By:Anon Ingredients 40 g (1½ oz) butter 1 medium onion, sliced 700 g (1½ lb) parsnips, finely diced 5 ml (1 tsp) curry powder 2.5 ml (½ tsp) ground cumin 1.4 litres (2½ pints) chicken stock salt and pepper 150 ml (5 fl oz) single cream paprika, to garnish Method 1. Melt the butter in a large saucepan, add the onion and parsnip and fry for about 3 minutes. 2. Stir in the curry powder and cumin and fry for a further 2 minutes. 3. Add the stock, bring to the boil, reduce the heat, cover and simmer for about 45 minutes or until the vegetables are tender. 4. Cool slightly, then transfer the vegetables to a blender or food processor, using a slotted spoon. Add a little stock and blend to a smooth purée. 5. Return the soup to the pan. Season to taste, add the cream and reheat gently, without boiling. Serve sprinkled with paprika. |
 |
A collection of cooking recipes from around the world. Any copyrighted material removed upon proof of ownership |
Back to Main Menu Back to Soup Recipes |
 |