Name: Curried Parsnip Soup
Yield: Serves 6
Cuisine: United Kingdom
Ingredients: 225 g/ 8 oz leek greens, chopped; 1 tsp cardamom seeds; 1 bulb of fennel, chopped; whole flat-leaved parsley and coriander leaves, to garnish; 225 g/ 8 oz onion, chopped; 5-cm / 2-inch piece of ginger, sliced; salt and pepper; 150 ml/ ¼ pt double cream; 16 black peppercorns; 1 tsp salt; 4 celery stalks, diced; 2 carrots, diced; 2 tsp mustard seeds; about 550 g/ 1¼ lb parsnips; 3 tsp cumin seeds; 3 tsp coriander seeds; 4 tbsp olive oil; 225 g/ 8 oz onion, thinly sliced; handful of parsley stalks; 2 celery stalks, thinly sliced; 2 bay leaves; 225 g/ 8 oz white parts of leeks, thinly sliced

Preparation info

Serves
6

Difficulty
Easy

Appears in

The Daily Mail Modern British Cookbook

By Alastair Little and Richard Whittington

Published 1998

About

Curried Parsnip Soup

Ingredients

Method

Become a Premium Member to access this recipe

Part of