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Parsnip Soup

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Serves: 6
Ingredients:
900g / 2 lb parsnips
50g / 2 oz butler
1 onion, chopped
2 garlic cloves, crushed
10ml / 2 tsp ground cumin
5ml / 1 tsp ground coriander
about 1.2 litres / 2 pints hot chicken stock
150ml / 1/4 pint single (light) cream
salt and ground black pepper
chopped fresh chives or parsley and/or croutons, to garnish
Method:

Peel and thinly slice the parsnips. Heat the butter in a large heavy pan and add the peeled parsnips and chopped onion with the crushed garlic. Cook until softened but not coloured, stirring occasionally. Add the ground cumin and ground coriander to the vegetable mixture and cook, stirring, for 1-2 minutes, and then gradually blend in the hot chicken stock and mix well.

Cover and simmer for about 20 minutes, or until the parsnip is soft. Puree the soup, adjust the texture with extra stock or water if it seems too thick, and check the seasoning. Add the cream and reheat without boiling. Serve immediately, sprinkled with chopped chives or parsley and/or croutons, to garnish.


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