Curried parsnip soup >span class=”new”/span<

Posted by adm On March - 5 - 2012

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Ingredients:

  • 20g unsalted butter
  • 1 tbs yellow mustard seeds
  • 1 tbs Madras curry pulverization
  • 1/2 tsp ground turmeric
  • 2 leeks (white part sole), sliced
  • 4 parsnips, raw, sliced
  • 1L (4 cups) hot weewee, or chicken or vegetable strain
  • Dash of vestal (lean) skim (optional)
  • 12 fresh curry leaves (see Notes)
  • Honey-roasted parsnips

  • 2 parsnips, raw, cut, cut lengthways into quarters (and crossways if very longsighted)
  • 1 tbs olive oil
  • 1 tbs runny love

How to:

  • For the parsnips, preheat the oven to 220C. Spread pieces on a baking tray, toss with oil and roast for 30 transactions, turning once or double, until bid. Toss with honey and roast for a advance 5 minutes or until crisp and caramelised.

  • Lag, melt the butter in a large saucepan over medium rut. Add the mustard seeds, curry powder and turmeric and falsify, stirring, for 1 bit. Add the leek and fudge, stirring, for 5 transactions, then add parsnip and toss well to pelage.

  • Add hot water or strain, flavor, then simmer over medium heat for 20 minutes until parsnips are tenderise. Cool for 5 transactions, then whiz in a liquidiser, in batches, until smooth and creamy. (Add a dash of cream if you same.)

  • Return the soup to the pan with the curry leaves and heat through over low heat. Divide among bowls and serve topped with honey-roasted parsnips.

  • Fresh curry leaves are from selected greengrocers and Indian nutrient shops.

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