|1||Heaped tbsp curry powder|
|1½ litre||Chicken or vegetable stock|
|Chives or parsley; chopped|
Dice parsnips, chop onions and garlic.
Sweat them in butter for 10 minutes.
Add curry powder and stir for one minute.
Add flour and cook for a further 3 minutes.
Slowly add stock, stirring constantly.
When all stock is incorporated, allow to simmer gently for 25 minutes.
Puree in blender or strain through fine sieve.
Chop chives or parsley.
Serve with croutons, chopped herbs, swirl of cream and sprinkle of cayenne pepper.
Converted by MC_Buster.
Per serving: 240 Calories (kcal); 12g Total Fat; (43% calories from fat); 3g Protein; 33g Carbohydrate; 31mg Cholesterol; 133mg Sodium Food Exchanges: 2 Grain(Starch); 0 Lean Meat; ½ Vegetable; 0 Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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