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I love the recipe in Jane Grigson's cookbook, Good Things:
http://www.hubcom.com/recipe/cgi-win/...
I make it with homemade beef stock -- divine.
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I like this parsnip soup recipe. Tastes rich even though there is little fat in it. You could easily add curry. The recipe: http://www.epicurious.com/recipes/foo...
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Here's the recipe I use for curried sweet potato soup - you could just substitute parsnips.
2 lbs sweet potatoes, peeled and cut into chunks
1 yellow onion, diced
some curry powder
4 cups of vegetable or chicken stock
some yogurt
1/4 cup of cream
Some butterSaute the onions in butter in a large pan about 10 - 15 minutes. Add the curry powder then the sweet potatoes. Stir together for a couple of minutes. Add stock. Cook for 45 minutes or until sweet potatoes are tender. Take off the heat. Blend until smooth. Stir in cream, s & p to taste. Garnish with dollop of yogurt. Add snipped chives if you're feeling sassy.
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