Friday, June 24, 2011

Spicy Parsnip Soup

Spicy Parsnip Soup


Spicy Parsnip Soup
2 tablespoons butter or margarine
1 medium onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 teaspoons curry powder
1 cube chicken bouillon (stock)
3 ¼ cups boiling water
½ cup heavy cream
salt and pepper to taste

1 US cup measurement = 4ozs, liquid or dry weight.


  • Melt butter or margarine in bottom of pan. 
  • Add chopped onion and fry until soft. 
  • Add cubed parsnips, curry powder and garlic.
  • Fry for a couple of minutes. 
  • Dissolve the bouillon cube in the boiling water and add to pan. 
  • Stir well. 
  • Reduce heat and simmer for 15 minutes or until parsnip have gone soft. 
  • Remove from heat. 
  • Blend the soup down to a liquid in a blender or liquidizer. 
  • Return to heat, add cream, mix through well but DO NOT ALLOW TO BOIL. 
  • Season to taste, and serve.

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