Spicy parsnip soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Onions; finely chopped | |
| 1 | Garlic clove | |
| 60 | grams | Butter |
| 2 | tablespoons | Loveage |
| 1 | tablespoon | Plain; strong flour |
| 1½ | pounds | Parsnips; diced |
| 1¼ | litre | Vegetable stock |
| 10 | Floz milk | |
| 2 | ounces | Celery; diced |
| 2 | ounces | Carrot; diced |
| Coriander | ||
| Cumin | ||
| Chilli | ||
| Garam masala | ||
Directions
Dice the onions and crush the garlic.
Melt the butter in a thick based pan. Add the onions, sweat off (without colour) for 2-3 minutes.
Add the garlic and then the loveage and stir thoroughly with the coriander, cumin, chilli and garam masala. Add the flour and cook out. Add the parsnips, celery and carrot. Add the stock. Bring up to the boil then simmer until the parsnips are cooked. Add the milk and check the seasoning.
Put through a liquidizer and then a sieve, reheat and serve with creme fraiche and roasted salted seeds.
DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved.
Carlton Food Network
Converted by MM_Buster v2.0l.