 |
Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Ah a soup my dear old Irish mother would make for us on a cold rainy wind swept day on the Loch, a humble soup for the honest lad after a hard day in the fields tending to his sheep rich in the flavor of the parsnip sweet and nutty and nudged along with the curry and garlic to satisfy your heart. Read more . Guaranteed to put a sparkle in your eye and some color to your checks, Lassie Ingredients:
2 sticks of butter |
1 cup) chopped onion |
1 clove garlic, crushed |
15 ozs parsnip, peeled and chopped |
1 tbsp + 1 tsp flour |
1 tsp. curry powder |
2 pints chicken stock or vegetable stock |
2 cups of 1/2 &1/2 |
Directions:
1. Melt the butter in a heavy-bottomed saucepan, add the onion, garlic and parsnip, season with salt and freshly ground pepper, toss until well coated.
2. Cover and cook on a gentle heat until soft and tender, about 10 minutes.
3. Stir in the flour and curry powder and gradually incorporate the hot chicken stock.
4. Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add cream to taste.
5. Serve with crispy croutons and sprinkle with finely chopped chives or parsley.
|
|