Name Mild Curried Parsnip Soup


0.0/5 rating (0 votes)

* 1 onion, chopped
* 1 lb (450g) parsnips, cubed
* 2 tablespoons sunflower oil
* 1 good tablespoon flour
* 1 good teaspoon curry powder
* 2 pints (1.2 litres) good stock, heated to boiling point
* salt
* freshly ground black pepper

To serve:
* 1/4 pint (150ml) single cream
* freshly snipped chives

1. Put the onion and parsnip into a large microproof bowl. Measure in the oil and stir so the vegetables are evenly coated. Cover with a lid or pierced clear film and cook on full power for 5 minutes.
2. Stir in the flour and curry powder, then gradually blend in the boiling stock. Add seasoning, cover and cook on medium power for 10 minutes, or until the parsnips are tender, stirring once during cooking.
3. Reduce the soup to a puree in a processor or blender - it may be necessary to do this in batches. Return the soup to the bowl, cover and reheat on full power for about 3 minutes, or until piping hot.
4. Stir in the cream, taste to check the seasoning, then serve sprinkled with freshly snipped chives.
Note: it's quicker to boil the stock on top of the stove in the conventional way before adding it to the soup.

Power Level: Full and Medium
Cooking Time: 18 Minutes
Serves: 6

Add comment

Security code


Your best fast-food restaurant is