Curried Parsnip Soup (Curried parsnip soup)
Overview
Curried parsnip soup is a smooth English soup of parsnips gently spiced with curry. Onion, garlic and diced parsnips are softened in butter with a spoonful of flour and a little curry powder or ground cumin and coriander, then simmered in stock until the parsnips are completely soft. The soup is blended until velvety, thinned with milk or stock and finished with cream. The natural sweetness of the parsnips is balanced by the warm spices, and the soup is served with a swirl of cream, a pinch of curry powder and chopped chives or coriander. It is a favourite soup for cold winter days.
History
The soup was made famous by the English cookery writer Jane Grigson, who published her curried parsnip soup in Jane Grigson's Vegetable Book in 1978. The Guardian has called it a true classic of her own invention. It became one of the best-loved British soups of the late twentieth century and is now made in homes, cafés and pubs throughout the United Kingdom.
Main ingredients
Parsnips, onion, garlic, curry powder, butter, cream. The soup is built on smooth spiced parsnip purée and is usually served hot. Diet: vegetarian; not usually gluten-free.
Explore: More soups from United Kingdom
Recipe
Method
- 110 min
Soften the onion, garlic and parsnips in the butter for 10 minutes without browning.
- 22 min
Stir in the flour and curry powder and cook for 2 minutes.
- 325 min
Add the stock and simmer for 25 minutes until the parsnips are soft.
- 4
Blend until smooth and stir in the cream.
- 5
Season and serve with chives and a pinch of curry powder.
- ✓
Serve. About 55 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
