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This Fresh recipe has been extracted from the Yates Garden Fresh Cookbook, published by HarperCollins.
Curry spices bring out a deeper, richer flavour in parsnips, and this soup will warm the coldest winter day.
Ingredients:
- 50g unsalted butter
- 1 tsp each of ground coriander, ground cumin, ground turmeric
- 500 g parsnips (about 4 medium parsnips)
- 450 ml chicken stock
- 300 ml milk
- Salt and pepper to taste
- Tabasco sauce
- 2-3 Tbsp chives, chopped
Method:
- Melt the butter in a heavy-based saucepan, add the spices and cook gently without letting the butter brown, until the spices have released their flavours.
- Meanwhile, peel and dice the parsnips. Add to the spicy butter and cook for a minute or two.
- Add the stock, milk, salt and pepper and simmer, covered, for 15-20 minutes or until the diced parsnips are tender.
- Use a blender, food processor or mouli to process the soup to a smooth thickness. Work in batches if necessary.
- Taste and adjust seasoning if necessary and return to the saucepan to reheat.
- Serve in individual bowls garnished with a drop of Tabasco sauce and the chopped chives.
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