Curried Parsnip Soup

1-1/2 lb. parsnips
1-1/2 oz. butter
1 tbsp. oil
2 md. onions, chopped
2 cloves garlic, chopped
2 pints chicken or vegetable stock
1 tbsp. coriander seeds
1 tbsp. cumin seeds
6 cadamon pods (seeds only)
1 tbsp. turmeric
Salt and pepper
Double cream (optional)

Directions:

Grind or crush spices in pestle and mortar. Heat oil, butter, onions, garlic and crushed spices; cook slowly for 5-10 minutes. Add chopped parsnips; stir well. Pour in stock. Add seasoning and simmer gently for 1 hour. Remove pan from heat and allow to cool slightly before liquidising. Return to pan warm gently. Add a drop of cream.

Comments from Susan Hearn :

Scrummy!

User Reviews:

Hmm, smells wondrous. I added a pinch of curry powder and a blast of cayenne pepper for a little extra kick.

submitted by cookidook on November 02, 2004

very good added some curry

Submitted by David From on December 09, 2003

Add your review of this recipe.