Autumn Parsnip Soup

Submitted by: Everyday Recipes
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2 tbsp butter
1 med. onion, chopped
1 pound parsnips, peeled and cubed
1 clove garlic, finely chopped
2 tsp curry powder
1 cube chicken bouillon
3-1/4 cups boiling water
1/2 cup heavy cream
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish
Melt butter in a large saucepan over medium heat. Sauté the onion in butter until soft. Add parsnips, garlic and curry powder. Sauté for a couple of minutes to release the flavours. Mix the bouillon cube into the boiling water and pour into saucepan. Simmer for 15 min. or until parsnips are soft and easy to break with a wooden spoon. Remove from heat and blend with a hand-mixer or immersion blender. Stir in cream; heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika. (Serves 4)

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