Spiced parsnip soup

Yield: 8 servings

Measure Ingredient
900 grams Parsnips; peeled
1 medium Potato; chopped
1 Onion; chopped
5 pints Chicken stock
50 grams Butter
¼ pint Double cream
1 teaspoon Curry powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
1 teaspoon Ground cardamom

Soften the onion and potato in the butter.

Add remaining ingredients except the cream. Chop the parsnips small if you wish to reduce the cooking time. Cook for 45 minutes.

Blend, when cool, in a liquidizer until very smooth. If you like soup with no bits, sieve it in addition.

Add the cream before serving and check the seasoning.

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