1,019 B
1,019 B
Curried parsnip soup
Ingredients
- 1 tablespoons coriander seeds
- 1 teaspoons cumin seeds
- 0.5 teaspoons chilli flakes
- 1 teaspoons ground turmeric
- 0.25 teaspoons ground fenugreek
- 1 medium onion, chopped
- 1 cloves garlic, split
- 1 large parsnips, peeled and sliced
- 2 tablespoons butter
- 1 tablespoons flour
- 1 liters beef stock
- 150 milliliters double cream
- chives, chopped
- parsley, chopped
Directions
Roast the spices then whizz together in a coffee mill or pound in a mortar.
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).
Puree in a blender and dilute to taste with water. Correct the seasoning. Reheat, add the cream and serve scattered with chives or parsley.
Meta
author: Jane Grigson's Vegetable Book
tags: Soups