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Curried Parsnip Soup

Microwaverina's picture
Ingredients
  Butter 1⁄2 Ounce (1 Tablespoon, 15 Gram)
  Fennel seeds 1⁄2 Teaspoon
  Fresh ginger root slice 1
  Parsnip 1⁄4 Pound, finely sliced (Weighing About 500 Gram, Very Large Piece)
  Boiling chicken stock 1⁄2 Pint (Broth, 1 1/4 Cups, 300 Milliliter)
  Hot milk 1⁄2 Pint (1 1/4 Cups, 300 Milliliter, Approximately)
  Freshly ground black pepper To Taste
  Garam masala 1 Pinch
  Salt To Taste
Directions

Put the butter in a pot and cook for 1 minute until very hot. Add the fennel seeds and ginger, cover and cook for 45 seconds. Add the parsnip and 1—2 tbsp water.
Cover and cook for 8 minutes, turning once, until the parsnip is really tender.
Add the boiling chicken stock (broth) and cook for 3 minutes. Remove the ginger and puree the soup in a blender or food processor.
Add enough hot milk to reach the desired consistency, season to taste with salt and pepper and stir in a pinch of garam masala.
Heat through in the microwave for a couple of minutes if necessary and serve.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Microwaving
Ingredient: 
Parsnip

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