Curried Parsnip Soup Jamie Oliver Recipes
CURRIED PARSNIP SOUP
"My mum used to make this recipe at home in England, where parsnips are more widely used than here. It's very aromatic and has a nice bite from the curry and pepper." Julie Mathieson - Bristol, Tennessee
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, saute onion and carrot in butter until onion is tender. Add parsnips; cook 2 minutes longer. Stir in broth and seasonings. Bring to a boil. Reduce heat; cover and simmer for 12-15 minutes or until parsnips are tender. , Cool slightly. In a blender, process soup in batches until smooth. Return all to the pan; stir in milk and heat through.
Nutrition Facts : Calories 113 calories, Fat 2g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 513mg sodium, Carbohydrate 20g carbohydrate (9g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
CURRIED PARSNIP SOUP
Adapted from the Bon Appetit Cookbook, by way of the Baltimore Sun, a delicious mild curry soup which takes full advantage of the natural sweetness of the parsnip.
Provided by Chef Kate
Categories Vegetable
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter and oil in a heavy, large saucepan over low heat. Add parsnips, onion and garlic. Cover and cook until vegetables begin to soften but not color, stirring occasionally, about 10 minutes.
- Mix in flour and curry powder; stir 2 minutes. Gradually mix in broth. Increase heat to medium, cover and simmer until parsnips are tender, about 15 minutes. Cool slightly.
- Working in batches, puree soup in blender or food processor until smooth. Return soup to same saucepan. Stir in cream and bring to simmer. Season to taste with salt and pepper.
- Ladle into bowls, garnish with chives or green onions and serve.
CURRIED PARSNIP SOUP
I borrowed a cookbook Practical Soups from work. This is one I'm interested in making soon. Although the recipe doesn't mention it, I would finish this with a little cream or yogurt.
Provided by JustJanS
Categories Vegetable
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat the oil and butter in a large saucepan, add the onion, parsnip and garlic and cook for about 5-7 minutes until the vegetables have softened but not coloured.
- Add the garam masala and chili and cook for about 30 seconds.
- Add the flour mixing well and cook stirring constantly for a further 30 seconds.
- Stir in the stock, lemon juice and rind and bring to the boil.
- Reduce the heat and simmer for 20 minutes.
- Remove some of the vegetable pieces and set aside.
- Puree the remaining soup then return to the saucepan with the reserved vegetables.
- reheat.
- Season to taste with salt and pepper and serve with a little of the julienned rind scattered over each serving.
Nutrition Facts : Calories 79.2, Fat 6.4, SaturatedFat 2.3, Cholesterol 7.6, Sodium 32.4, Carbohydrate 5.5, Fiber 0.7, Sugar 1.5, Protein 0.7
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