A couple of years ago my friends invited me to dinner along with others, she had cooked curried parsnip soup..fish pie..and I cant remember the desert, immediately I turned my nose up at the soup, ( I hadn’t ever liked parsnips and was sure I certainly wouldn’t like them in a soup! ) But my friend is very persuasive ( and by that I mean bossy ) so I tried it, to my surprise I loved it, I have been making it ever since. I now eat parsnips too, roasted and honey glazed yum.
So my attitude has changed and I’ve found lots of things I like.
I thought I would share the recipe with you, It’s lovely with tiger bread. Enjoy
1 large parsnip
110g/4oz chopped onion
1 clove of garlic crushed
85g/3oz unsalted butter
1tsp each cumin and coriander seeds tempered in a frying pan for a minute, then ground in a motar
1tsp garam masala
a tiny knifepoint of cayenne
1.2 litres/2pints hot chicken stock
salt and pepper
Peel & slice the parsnip. Put the pasnip, onion and garlic into a heavy pan with the butter and cook for 10 minutes slowly with the lid on the pan. The vegetables must not brown, but gently absorb the butter. Add the flour and the spices to take up the fat, and gradually incorporate the hot stock. Simmer until the parsnip is cooked. Liquidize or push through a mouli-legumes.
Return to the pan, correct seasoning with salt and pepper, then ass cream and a sprinkling of chopped chives.
The soup may need further dilution with extra stock.
I personally dont put cream in it, I like to keep some in the fridge for the week, also if I want it a bit thicker i add an extra parsnip or just use a really big one to start with.
If you like things a bit spicier you can add more cayenne but be careful.
Please leave a comment when you have tried this, I’d love to know what you think.