| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Food networ, Food5, New |
8 |
servings |
INGREDIENTS
| 900 |
g |
Parsnips; peeled |
| 1 |
md |
Potato; chopped |
| 1 |
|
Onion; chopped |
| 5 |
pt |
Chicken stock |
| 50 |
g |
Butter |
| 1/4 |
pt |
Double cream |
| 1 |
ts |
Curry powder |
| 1 |
ts |
Ground cumin |
| 1 |
ts |
Ground coriander |
| 1 |
ts |
Ground cardamom |
INSTRUCTIONS
Soften the onion and potato in the butter.
Add remaining ingredients except the cream. Chop the parsnips small if you
wish to reduce the cooking time. Cook for 45 minutes.
Blend, when cool, in a liquidizer until very smooth. If you like soup with
no bits, sieve it in addition.
Add the cream before serving and check the seasoning.
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