Curried Parnsip Soup

[Rover]

Curried Parnsip Soup

Serves 6 as Appetizer.

Based on Tamasin Day-Lewis's recipe - Who knew a slightly aging parsnip liberated from the refrigerator could taste like this?

• 1 large parsnip
  
• 85 g unsalted butter
  
• 110 g chopped onion
  
• 1 garlic clove, crushed
  
• 1 T flour
  
• 1 tsp cumin seeds
  
• 1 tsp coriander seeds
  
• 1 tsp garam masala
  
• 1 pinch cayenne
  
• 1.2 l beef or chicken stock
  
• 150 ml Cream
  
• chopped chives, to serve
  
• Truffle Oil to taste
  

Peel and slice the parsnip.

Melt the butter in a large saucepan and cook the parsnip, onion and garlic together over a low heat for 10 minutes, until they are softened and have absorbed the butter.

Add the flour and the spices. Slowly add the hot stock, stirring continuously. Simmer until the vegetables are very tender.

Cool a little and whiz with a stick-blender until you reach your preferred level of smoothness. While some soups are better a little chunky, my preference for this one is silky smooth.

Return to the heat, add the cream and adjust the seasoning as necessary.

Gently reheat the soup and serve in bowls, garnished with the chives. A swirl of truffle oil is heaven!

Keywords: Soup, Vegetables, Immersion Blender

( RG1914 )