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.
4 or 5 large parsnips
2 cloves of garlic
50 g butter
1 teaspoon curry powder
3 teaspoons flour
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.