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Curried Parsnip Soup

fast.cook's picture
Ingredients
  Reduced sodium chicken broth 6 Cup (96 tbs)
  Parsnips 1 Pound, peeled and thinly sliced
  Onion 1⁄2 , chopped
  Curry powder 1 1⁄2 Teaspoon
  Chopped fresh chives/Scallions 2 Tablespoon
Directions

1 Combine the broth, parsnips, onion, and curry powder in a large saucepan; bring to a boil. Reduce the heat and simmer until the parsnips are very tender, about 25 minutes. Let the mixture cool about 5 minutes.
2 Pour the soup in batches into a blender and puree. Return the soup to the pan and simmer until heated through.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Parsnip

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