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Curried Parsnip Soup

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Preparation info
  • Serves

    6-8

    • Difficulty

      Easy

Appears in
Fine Family Cooking

By Tony Bilson

Published 1994

  • About

Ingredients

  • 500 g (1 lb) parsnips, peeled (4 medium parsnips)
  • 1

Method

Chop the parsnips, onion and leek into small pieces. Melt the butter in a large saucepan, and add the vegetables and garlic. Cook over a low heat for 5 minutes, until softened. Add the ginger and curry powder and cook gently for a further 5 minutes. Add the chicken stock and seasoning, and continue to cook until the vegetables are tender, about 15 minutes.

Pass the mixture through the b

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