Consuming Passions - Worldwide Events Managers

Spicy Parsnip Soup

Serves: 6

Notes

Ingredients

• 1 oz flour
• 50g butter
• 4 medium parsnips
• 2 cloves garlic
• 2 Tbsp chopped onion
• 3 heaped tsp curry powder or (1 tsp each of coriander, cummin, cardamom seeds & turmeric and garam marsala, grind to a powder)
• 1.5 litre chicken or vegetable stock
• Coriander or chopped parsley
• cream
• 200g bacon
• Croutons

Method

Dice parsnips, chop onion and garlic. Sweat them in butter for 10 minutes. Add curry powder. Stir for one minute. Add flour and cook for three minutes. Slowly add stock, stirring constantly. When all stock is incorporated, allow to simmer gently for 45 minutes. Remove some of the parsnip at the 30-35 minute mark. Once cooked, puree in blender or strain through fine sieve. Cube some bacon and bread and place in an oiled pan over high heat, cooking until crisp. Set aside onto a paper towel to drain. Serve the soup with the leftover parsnip, bacon and croutons, chopped herbs, swirl of cream, and sprinkle of cayenne pepper.