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Parsnip soup

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Preparation info
  • Serves

    6

    • Difficulty

      Easy

Appears in
Katie Stewart’s Cookbook

By Katie Stewart

Published 1983

  • About

Ingredients

  • 1 lb (450 g) parsnips
  • 1 large potato
  • 1

Method

Peel and cut the parsnips and potato in even-sized chunks. Peel and finely chop the onion. Melt the butter in a large saucepan over low heat. Add the onion and fry gently for 5 minutes to soften but not brown. Stir in the curry powder and cook gently for a further 1 minute to draw out the flavour. Stir in the stock and season with salt and pepper.

Add the parsnips and potatoes and bring

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