You will need about:
2lbs of parsnips,
2 largish potatoes
1 large onion
1 clove of garlic
2 teaspoons of mild curry powder
3 pints of chicken stock
Olive oil (a light one is fine - not extra virgin)
1/4 pint of single cream (or to taste)
salt and pepper to taste
Finely chop your onion and garlic and sweat gently in a large pan with olive oil over a low heat until translucent. Peel and roughly chop your parsnip and potatoes. Add your parsnips to the onions and garlic and cook over a low heat until they begin to colour slightly. Add your potatoes and your stock, salt and pepper and bring to the boil. Once your soup is boiling simmer for 25-30 minutes until the potatoes and parsnips are cooked through.
Remove from the heat and blend until smooth. Return to the pan and add your cream. Serve with some nice crusty bread and garnish with slivers of caramelised fried onion and a large glass of chilled dry white wine.
6 comments:
Does it have to be chicken stock? Can I use lamb?
Lamb stock's quite strong - try it with, then make it again and see which you prefer. It can also be vegetable stock or even water if you haven't any stock.
I ask because I've just frozen about three litres of it - we've had a mammoth 'cooking all the bits of unrecognisable lamb from the bottom of the freezer' before we stock up next time we go to Ma's :). Will experiment and let you know!
Parsnips!
You can't get them here. I LOVE parsnips. (Mashed with carrots, mmm...)
Coincidentally, I did something similar a few weeks back - there really is no end to quite how pleasant the combination of parsnip and curryness is, is there?
Isn't it odd the little diffrences that make all the difference. I can't imagine parsnips mashed with carrot; now, turnip (swede to all you sassenachs) is a different kettle of carrot and turnip.
Roast parsnips and roast beef, another thing altogether. We had the latter yesterday but because of our T*sc* boycott had to do without yesterday. Great shame.
Post a Comment