32 lines
1,019 B
Markdown
32 lines
1,019 B
Markdown
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# Curried parsnip soup
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### Ingredients
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* 1 tablespoons coriander seeds
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* 1 teaspoons cumin seeds
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* 0.5 teaspoons chilli flakes
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* 1 teaspoons ground turmeric
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* 0.25 teaspoons ground fenugreek
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* 1 medium onion, chopped
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* 1 cloves garlic, split
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* 1 large parsnips, peeled and sliced
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* 2 tablespoons butter
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* 1 tablespoons flour
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* 1 liters beef stock
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* 150 milliliters double cream
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* chives, chopped
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* parsley, chopped
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### Directions
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Roast the spices then whizz together in a coffee mill or pound in a mortar.
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Cook the onion, garlic and parsnips gently in the butter, lid on the pan, for 10 minutes. Stir in the flour and 1 tablespoon of the spice mixture and cook for 2 minutes, stirring occasionally. Gradually add the stock then leave to cook until the parsnip is really tender (20-30 minutes).
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Puree in a blender and dilute to taste with water. Correct the seasoning. Reheat, add the cream and serve scattered with chives or parsley.
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### Meta
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author: Jane Grigson's Vegetable Book
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tags: Soups
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