Curried Parsnip Soup
Brian and Lorraine's Curried Parsnip Soup
Curried Parsnip Soup with Parsnip Chips


Curried Parsnip Soup

3 Tbsp (40 g) butter
1 medium onion, skinned and sliced
1 1/2 lb (700 g) parsnips, peeled and finely diced
1 level tsp (5 ml) curry powder
1/2 level tsp (2.5 ml) ground cumin
1.4 litres (2 1/2 pints) chicken stock
salt and freshly ground pepper
2/3 cup (150 ml) 1/4 pt fresh single cream
paprika to garnish

Heat the butter in the base of a large pan and fry the onion and parsnip
together for about 3 minutes. Stir in the curry powder and cumin and fry
for a further 2 minutes. Add the stock, bring to the boil, reduce heat and
simmer covered for about 45 minutes, until the vegetables are tender. Cool
slightly, then use a perforated draining spoon to place the vegetables in
a blender, add a little stock; puree until smooth. Return to the pan.
Adjust seasoning, add the fresh cream and reheat to serving temperature
but do not boil. Serve sprinkled with paprika.

serves 6

Source:
<http://www.cookitsimply.com/soup-and-stocks/vegetable-soups/curried-parsnip-soup-0010-02s827.html>



Brian and Lorraine's Curried Parsnip Soup

1 1/2 oz butter
1 medium onion
1 Teasp Chopped Ginger
1Teasp Curry Powder
1/2 Teasp Ground Cumin
1lb Parsnips, chopped
1 Medium Potato, chopped
1 1/2 pts stock
5fl oz yoghurt
salt and pepper to taste

Melt butter in large saucepan. Gently cook onion in butter until soft.
Stir in ginger, curry powder and cumin. Cook for 1 min. Add parsnips
and potato and stir over medium heat to coat vegetables with spicy
butter. Pour in stock and bring to boil. Simmer for 30 mins or until
vegetables are very tender. Puree in food processor or blender. Clean
pan and return puree to clean pan. Ladle small amount of puree into a
bowl. Whisk in yoghurt, then pour back into puree. Season soup with
salt and pepper. Gently reheat.

Serves four.

Source:
<http://www.dundeeroadrunners.co.uk/Secret%20Formulae/Brian's%20Curried%20Parsnip.html>



Curried Parsnip Soup with Parsnip Chips

Serves 6

1/4 cup (2 fl oz/60 ml) vegetable oil
1 large onion, chopped
2 cloves garlic, crushed
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1/2 teaspoon ground ginger
1/2 small chili pepper, seeded and sliced
1-1/4 lb (625 g) parsnips, peeled and chopped
2 cooking apples, peeled, cored and chopped
4 cups (32 fl oz/1 L) vegetable stock
Sea salt and freshly ground black pepper to taste
1 cup (8 fl oz/250 ml) cream

For Parsnip Chips
4 parsnips, peeled
3 cups (24 fl oz/150 ml) vegetable oil, for deep-frying

Warm oil in a large saucepan over medium heat. Add onion and garlic and
cook until onion softens, about 2 minutes. Stir in turmeric, cumin,
ginger and chili pepper, and cook for 3 minutes, stirring occasionally.
Add parsnips and apples and stir well. Cover and cook for 5 minutes,
stirring occasionally. Stir in stock and season with salt and pepper.
Bring mixture to a boil over high heat, then reduce heat, cover and
simmer until parsnips are soft, 30-40 minutes.

To make parsnip chips: Thinly slice each parsnip lengthwise with a
vegetable peeler. Heat oil in a large, deep, heavy-bottomed saucepan or
deep-fat fryer until it reaches 375 degrees F. (190 degrees C.) on a
deep-frying thermometer or until a small cube of bread dropped into oil
sizzles and turns golden. Working in handfuls, add parsnip slices to
hot oil and deep-fry until golden, about 1 minute. Using a slotted
spoon, remove chips from oil and drain on paper towels.

Remove soup from heat and transfer to a large bowl. Working in batches,
ladle into a food processor and process until smooth, about 20 seconds.
Return soup to saucepan and heat through over medium heat, about 5
minutes. Stir in cream just before serving. Ladle into serving bowls
and top with crisp parsnip chips.

The Essential Kitchen Series: Vegetables
By Vicki Liley

Source:
<http://www.globalgourmet.com/food/special/2000/essential_kitchen/parsnip.html>


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