This week I prepared a
Spiced parsnip soup
We like the parsnip’s sweetness in combination with ginger and chili.
| -========= | REZKONV-Recipe – RezkonvSuite v1.4 |
| Title: | Spiced parsnip soup |
| Categories: | Vegetarian, Soup |
| Yield: | 6 Servings |
Ingredients
| Small knob of butter | |||
| 1 | Onion , sliced | ||
| 2 | Garlic cloves , sliced | ||
| Small piece fresh root ginger , peeled and sliced | |||
| 6 | large | Parsnips , peeled and chopped | |
| 1 | teasp. | Cumin seeds | |
| 1 | teasp. | Coriander seeds | |
| 2 | Cardamom pods | ||
| 1 | tablesp. | Garam masala | |
| 1.2 | liters | Vegetable stock | |
| 150 | ml | Pot double cream | |
| H | TO SERVE | ||
| 1 | teasp. | Olive oil | |
| 1 | teasp. | Toasted cumin seeds | |
| 1 | Red chilli , deseeded and sliced | ||
| Coriander leaves | |||
Source
| GoodFood magazine, November 2009 |
| Edited *RK* 12/13/2009 by | |
| Ulrike Westphal |
Directions
1. Heat the butter in a large saucepan. Add the onion and cook for a few mins to soften. Throw in the garlic and ginger, cook for 1 min more, then add the parsnips and spices. Cook for a few mins until fragrant. Pour over the stock and gently simmer for 30 mins. Add most of the cream, bring to the boil, then turn off the heat.
2. Blitz the soup until completely smooth in a blender or with a stick blender. The soup can now be chilled, then frozen for up to 3 months. Serve in bowls, drizzled with remaining cream and the olive oil, scattered with cumin seeds, sliced chilli and coriander leaves.
:Easy
:Prep 30 mins
:Cook 40 mins
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This is my 30th post for Debbies Souper Sunday and soup 32 this year.
(submitted to Weekend Gourmet Blog Carnival on Feb 08, 2012 **01.06.2022)
more recipes and entries in English
**01.06.2022 http://hartkeisonline.com/cooking/weekend-gourmet-blog-carnival-february-6-2012/ no longer available
