Curried Parsnip Soup

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

Ingredients

  • 50g/2oz butter
  • 1 onion, finely chopped
  • 900

Method

Melt the butter in a large pan and sweat the onion for 2 minutes. Add the parsnips and cook for about 5 minutes or until softened. Stir in the curry powder and stock. Bring to the boil, then simmer for 15–20 minutes or until the parsnips are tender.

Purée the soup in a food processor or blender and return it to a clean pan. Season to taste with salt and pepper, add the lemon juice and r