Side Pannel
Curried Parsnip Soup
Curried Parsnip Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups, Vegetables
Ingredients List
- 2 oz Butter
- 1 Onion; Finely Chopped
- 2 lb Parsnip; Peeled And Chopped
- 1 tb (Heaped) Mild Curry Powder
- 1 pt Chicken Stock
- Salt
- Pepper; Freshly Ground
- 1/2 Lemon; Juice
- 2 Egg Yolks
- 1/4 pt Double Cream
Directions
Melt the butter in a large pan and sweat the onion for 2 minutes. Add the
parsnips and cook for about 5 minutes, or until softened. Stir in the curry
powder and stock. Bring to the boil, reduce the heat and simmer for 15 - 20
minutes, or until the parsnips are tender.
Puree the soup in a food processor or blender and return it to a clean pan.
Season to taste with salt and pepper, add the lemon juice and reheat the
soup until hot but not boiling. Whisk together the egg yolks and cream and
gradually stir into the soup. Serve hot.
parsnips and cook for about 5 minutes, or until softened. Stir in the curry
powder and stock. Bring to the boil, reduce the heat and simmer for 15 - 20
minutes, or until the parsnips are tender.
Puree the soup in a food processor or blender and return it to a clean pan.
Season to taste with salt and pepper, add the lemon juice and reheat the
soup until hot but not boiling. Whisk together the egg yolks and cream and
gradually stir into the soup. Serve hot.
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