Curried Parsnip Soup with Croûtons

Name: Curried Parsnip Soup with Croûtons
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: Serves 6
Ingredients: 1 tablespoon medium-hot curry powder; 175 g (6 oz) potato, chopped roughly; 1 kg (2 lb) parsnips, cut in even-sized chunks; 1 large garlic clove, crushed with the flat of a knife; 1 large onion, chopped; 50 g (2 oz) butter; 4 slices of country-style white bread, crusts removed, cut in 1 cm (½ inch) cubes; 50–75 g (2–3 oz) clarified butter; snipped fresh chives, to garnish; salt and pepper; 142 ml (5 fl oz) carton of single cream; 1 litre (1¾ pints) hot chicken stock

Preparation info

Serves
6

Difficulty
Easy
Ready in
1 hr 10

Appears in

Good Soup Book

By Lindsey Bareham

Published 1997

About

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) butter
1 large onion, chopped
1</

Winter
Soup

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