Parsnip Soup

May 21, 2018

The wet weather we had last week was perfect soup weather.  I first came across parsnip soup about five years ago when i had a spectacular success with parsnips and grew a massive crop, then ended up wondering how to use them all.  Parsnip soup was something i had never tried, and the husband and i were both seduced by the delicious velvety creaminess of this dish. Now parsnip soup has become a firm favourite.

 

It has been five years since my last good parsnip crop - i seem to have trouble with the timing of my sowing - too soon and there is little germination; too late and your parsnips don't have time to develop.  Anyway, this year i got my timing right, sowing my seed in mid October, and i have parsnips aplenty.

This recipe is lovely and simple.  It was given to me by a local woman; i'm not sure what book it was from, except that it was one of those cookbooks that have become popular as a way of raising money for schools, where parents submit recipes.  I can tell you that this recipe was submitted by Bridget Elworthy, mother of George, Year 4.

PARSNIP SOUP

Bridget Elworthy

 

4 or 5 large parsnips

2 onions

2 cloves of garlic

50 g butter

1 teaspoon curry powder

3 teaspoons flour

chicken stock

milk and/or cream

 

Peel and chop parsnips, onions and garlic. Saute in butter. Add curry powder and flour and cook for 2-3 minutes longer.  Add enough stock to cover and simmer until tender. Transfer to a food processor and process until smooth.  Thin soup with milk, cream, or a mixture of both. 

 

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Hi There

I'm Marion! I love food and i love cooking using fresh, seasonal ingredients. I enjoy finding new ways to use ingredients from pantry and property, and i aim to provide you with as many delicious ways as possible to use your own produce from home and garden.

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