Spiced Parsnip Soup (SB)

By hmp13

Ingredients

• 3 tablespoons butter
• 1 onion, chopped
• 5 1/2 cups diced parsnips
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper
• 5 cups chicken stock
• 2/3 cup light cream
• 1 tablespoon sunflower oil
• 1 garlic clove, cut into julienne strips
• 2 teaspoons yellow mustard seed
• Salt and pepper

Preparation

Step 1

Melt the butter in a large pan. Add the onion and parsnips and fry slowly for about 3 minutes.

Stir in the spices and cook for 1 minute longer. Add the stock, season with salt and pepper and bring to a boil.

Lower the heat, cover and simmer for about 45 minutes until the parsnips are tender. Cool slightly, then puree in a blender or food processor until smooth. Return the soup to the rinsed pan. Add the cream and heat through slowly over low heat.

Heat the oil in a small pan. Add the julienne strips of garlic and the yellow mustard seeds and fry quickly until the garlic is beginning to brown and the mustard seeds start to pop and splutter. Remove from the heat.

Ladle the soup into warm soup bowls and pour a little of the hot spice mixture over each. Serve at once.