parsnip soup with curry spices
Cooking Time: 30 mins
Serves: 4
Ingredients
for the stock...
the parings and fibrous inner cores of the parsnips
2 - 3 leek greens, chopped
2 carrots, peeled and chopped
2 celery stalks with some leaves, diced
5 whole branches coriander
30g root ginger, peeled and sliced (optional)
1/2 tsp salt
1&1/2 litres cold water
for the soup...
3 - 4 parsnips
4 tbsp clarified butter
1 medium onion, cut into 1/2 inch squares
1 tbsp curry powder
4 tbsp coriander leaves, chopped
2 - 3 leeks, white parts only, chopped
2 carrots, peeled and diced
1 tsp salt
1 litre of stock
220ml single cream
whole coriander leaves, for garnish
Instructions
The Stock - put all the ingredients together in a pot and bring to the boil; then cover and simmer for 25 minutes. Strain immediately. There should be about 1 litre.
The Soup - Scrub the parsnips, trim the tops and peel them. Quarter them lengthways and cut out most of the fibrous inner core. Use both the parings and the cores for the soup stock. Chop the pared parsnips roughly into pieces. Heat the clarified butter in a soup pot and add the onion. Cook it over a medium heat, stirring frequently, until it turns a rich golden colour, about 15 minutes. Stir in the curry powder and half the chopped coriander and cook for 1 minute; then add the parsnips, leeks, carrots, celery, salt and the stock. Bring to the boil, lower the heat, cover, and cook until the vegetables are soft. Cool the soup briefly; then pass it through a food mill or blend it at a low speed to leave a little texture and flecks of colour. Return the soup to the pot, stir in the cream, and taste for salt. Serve the soup garnished with the remaining chopped coriander and a few whole leaves of coriander. Although usually served hot, this can make a great cold soup as well.
