Curried Parsnip Soup with Croûtons
Preparation info
- Serves
6
- Difficulty
Easy
- Ready in
1 hr 10
Appears in
Published 1997
This is my all-time favourite soup – my slightly altered version of Jane Grigson’s recipe, devised for an Observer article in 1969.
Its colour is a deep saffron, the texture is thick, fluffy and creamy and its flavour is subtle and intriguing. The perfect winter warmer.
Ingredients
50 g 2 oz 1 1</
Method
- Melt the butter in a large pan and when it’s hot, stir in the onion, garlic, parsnips and potato. Cover and cook over a medium heat, stirring occasionally, for 10 minutes.
- Stir in the curry powder, and, after a couple of minutes, gradually add the hot stock. Season with salt and pepper. Simmer for 30–40 minutes, until the parsnips are tender.
- To make the
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