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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I think I found this recipe in a British magazine. Differs from the heavy and rich parsnip soups and makes a wonderful first course. If you do not have all the spices don't worry - use what you have. Ingredients:
1 tablespoon olive oil |
2 tablespoons butter |
2 garlic cloves |
1 bunch cilantro |
1/2 a hot chili pepper |
1/8 teaspoon nutmeg |
1/4 teaspoon clove |
1 1/2 teaspoons coriander |
1/2 teaspoon cinnamon |
1 teaspoon ginger |
2 teaspoons cumin |
1/4 teaspoon turmeric |
1 lb parsnip |
1 large onion, coarsely chopped |
salt and pepper |
6 cups vegetable stock |
Directions:
1. Heat olive oil and butter in a large saucepan over med. low heat.
2. Add the garlic and remaining spices. Cook until fragrant which takes about 5 minutes.
3. Add the onions and parsnips and stir well to coat them.
4. Season with a good pinch of salt and pepper.
5. Cover with the stock.
6. Raise the heat and bring to a boil.
7. Reduce heat and simmer until parsnips are soft, approximately 25 minutes.
8. Remove pan from heat and ladle, in batches, into a blender and puree until smooth.
9. If it isn't quite smooth enough push the puree thru a sieve into a clean saucepan, discarding any solids that might still have accumulated.
10. Reheat gently.
11. P.S. can be served with some yoghurt on top.
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