The last of the parsnips

 
I dug up the last of the parsnips from the allotment last week and had just enough to make some parsnip soup.

A few years ago, out walking near Settle we stopped for a soup and sandwich lunch at a pub.I didn't realise until after the order had been placed that the soup was curried parsnip. This did not appeal to me at all as I am not a fan of curry, but by then it was too late to cancel the order. I was very pleased to find that the soup was really delicious.

I have since found a recipe for curried parsnip soup and it has become a favourite in our house. With just a hint of spice it is a very warming winter soup.

Curried Parsnip Soup

40g  butter
1 medium onion skinned and sliced
700 g parsnips, peeled and finely diced
2 or 3 small potatoes (optional)
5ml curry powder
2.5ml ground cumin
1.4 litres chicken or vegetable stock
salt and freshly ground black pepper
5 fl oz fresh single cream (optional)

paprika to garnish

1. Melt the butter in a large pan, add the onions, parsnips and potatoes, stir round to coat in the buttery juices and cook very gently with the lid on for about 3 minutes.
2. Stir in the curry powder and cumin and cook for a further 2 minutes.
3. Add the stock, bring to the boil, reduce heat and simmer covered for about 45 minutes until the vegetables are tender.
4. Cool slightly then whizz in a blender until smooth
5. Return to the pan. Adjust seasoning, add more stock if it is too thick. Add cream if using, reheat very gently. Serve sprinkled with paprika.

NB. The potatoes help to thicken the soup, but if you like a thinner soup you can leave them out