Curried parsnip soup is just what we need for the cold-dark months – nourishing, comforting, and just a little bit spicey. I’ve made it for years, following recipes from several books, mainly Jane Grigson’s classic Vegetable Book, and The Goodness of Potatoes and Root Vegetables by John Midgley. Here is my version.
- 1 Kg parsnip, cleaned and cut into large lumps
- 1 medium onion, peeled and chopped
- a clove or two of garlic, chopped fine
- 1 litre stock
- 150 ml cream
- 2 tbs butter, heaped
- 1 tbs flour
- 1 or 2 tbs garam masala
- ground chili to taste
Boil the parsnip until it softens a bit, then drain and let it cool. Now you should be able to lift the skin off easily with a sharp knife. Cut into smaller lumps and combine with the onion, garlic and butter in a heavy bottomed pan. Fry gently, with the lid on for about ten minutes, then add the flour and spices. Fry for another couple of minutes, stirring occasionally, then slowly add the stock and leave it to cook. When the parsnip is really tender, purée it, warm it up again and add the cream. Serve garnished with parsley, chives, or coriander.