Spiced Parsnip Soup
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Our lovely friends at Foodari have shared this recipe with us. It's easy to make and tastes delicious! |
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Ingredients
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- 40 gm(s) South Downs butter
- 1 onion, peeled & sliced
- 700 gm(s) parsnips, peeled, cored & finely diced
- 1 tsp(s) curry powder
- 0.5 tsp(s) ground cumin
- 1.2 ltr(s) chicken or vegetable stock
salt & pepper
- 150 ml(s) Hinxden single cream
paprika, to garnish
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Method
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Melt the butter in a large saucepan, add the onion and fry gently for 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.
Stir in the curry powder and cumin and cook for a further 2 minutes.
Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 35 minutes, until the vegetables are tender.
Allow to cool slightly, then puree in a blender or food processor until smooth.
Return to the pan and adjust the seasoning. Add the cream and reheat but do not boil. Serve sprinkled with paprika. |
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Time From Cupboard-To-Table
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1hr |
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Notes & Variations on
Spiced Parsnip Soup
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