Monday, April 04, 2011

Curried Parsnip Soup - April Recipe of the Month from the UK

I'm currently reading Kate Hewitt, The Undoing of DeLuca and loving it!  The lady of the manor Ellery is serving dinner to the handsome Italian Larenz de Luca who owns many high end department stores all over the world.  Ellery and Larenz are very attracted to each other.  Now since is nasty PA has returned back to London to make arrangements for a photo shoot, they are alone and things are heating up.

Curried Parsnip Soup

This unusual soup makes use of one of our most neglected vegetables. Although parsnips are traditionally roasted with beef, which they complement perfectly, British cooks have rarely made full use of them. Try this tasty and satisfying soup with its hint of exotic Indian spices.

Serves 6

40 g (1 1/2 oz) English butter

1 medium onion, skinned and sliced

700 g (1 1/2 lb) parsnips, peeled and finely diced

5 ml (1 level tsp) curry powder

2.5 ml (1/2 level tsp) ground cumin

1.4 litres (2 1/2 pints) chicken stock

salt and freshly ground pepper

150 ml (5 fl oz) fresh single cream

paprika to garnish

1. Heat the butter in the base of a large pan and fry the onion and parsnip together for about 3 minutes.

2. Stir in the curry powder and cumin and fry for a further 2 minutes.

3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes, until the vegetables are tender.

4. Cool slightly, then use a perforated draining spoon to place the vegetables in a blender, add a little stock; puree until smooth.

5. Return to the pan. Adjust seasoning, add the fresh cream and reheat to serving temperature but do not boil. Serve sprinkled with paprika.

All British

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