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    Tuesday, July 18, 2006

    Curried Parsnip Soup

    You know how you have days when everything you make seems to be a failure…
    well this certainly happened when I made this soup.
    This was created by the famous English Cookery writer Jane Grigson.
    In fact I read that in a magazine recently…and well her daughter Sophie made this on Food TV a couple of weeks ago so it was meant to be!

    Had some parsnips in the fridge, decided to make my own curry powder but was pipped at the post by the supermarket…No fenugreek anywhere so I bought a ready made curry powder from India (Hot).

    I overdid the curry powder and we had a lovely smooth soup (see photo), topped with a little cream and coriander leaves but all we could taste was hot curry. Very boring and difficult to eat.

    Not to be thwarted by this conundrum I went out and bought more parsnips, onions etc and used the left over soup as a stock…didn’t add any more spice, and a lovely parsnip soup was had.

    Here is the recipe please be careful how much curry powder you put in…

    To make your own curry powder, try this:
    Equal quantities of coriander seeds, cumin seeds, fenugreek, and chili flakes turmeric and grind in your mortar with the pestle or use a spice grinder. Keep in an airtight jar.
    Or use bought curry powder.

    I large parsnip peeled, wooden core out and diced
    1 med onion diced
    1 clove garlic
    1 med potato peeled diced
    Big knob of butter

    1-2 tsp curry powder
    1 tbs flour
    1 litre stock heated.

    Coriander leaves roughly chopped

    Add butter to pot and throw in vegetables, sauté gently till translucent, about 10 minutes.
    Add spices stir well
    Add flour mix around and then add hot stock stirring all the time, leave to simmer about another 10 minutes, until parsnips and potatoes are tender.

    Into your blender whiz till smooth,
    Serve with cream drizzled in and sprinkle some coriander leaves for colour and that little extra zizz.