Spicy Parsnip Soup

This curried soup is hearty, creamy and delicious. You can decrease the liquid to make it a nice, thick puree for a side dish or base for your meat, fish or greens.  .


2 tablespoons butter
1 medium onion, chopped
1 pound parsnips, peeled and cubed (can supplement w/carrots which makes it even more colorful)
1 clove garlic, finely chopped
2 teaspoons curry powder (feel free to use more but taste first)
3 1/2 cups chicken or vegetable broth
1/2 cup heavy cream or half & half (I used plain yogurt)
salt and pepper to taste
1 pinch red pepper flakes or paprika for garnish

Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Add the broth and stir to remove any bits of vegetable from the bottom of the pot. Heat to boiling and simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.

Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream or yogurt, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

Top with crispy broiled mushroom bits for a real treat.

Tip: How to de-cob your corn

All you need is a deep bowl or pot and a sharp knife to make cutting your corn off the cob a breeze. Of course, a shallow bowl or plate is an option if you like cleaning up bits of corn kernal and a spray of corn juice (really, corn juice?). First husk the corn and brush off all the silks. cornsilks.jpg Hold the...Read more


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