Creamy Curry Parsnip Soup
Parsnips are at their prime from late fall to early spring when cold temperatures change the starches to sugar giving this root crop a sweet flavor and light, creamy texture.
Parsnips have long been popular in Europe and Americans are beginning use them more often as well. They are delicious roasted, broiled, boiled, steamed or sautéed. Because of their sweet flavor little seasoning is required; salt, pepper and a dash of nutmeg will do. However, they are also wonderful in more elaborate dishes such as this creamy curry parsnip soup.
2 tablespoons butter
1/2 cup chopped onion
1 tablespoon curry powder
2 cloves garlic, peeled and minced
2 medium parsnips, peeled and cubed
3 cups chicken stock
1/4 cup heavy cream (optional)
Salt and pepper to taste
Chopped parsley to garnish
Melt butter in a large, heavy bottom saucepan.
Add the onions and curry powder. Sauté until the onions are soft.
Add the garlic and parsnips. Continue to sauté for a few minutes more being careful not to burn the garlic.
Add the chicken stock. Bring to a boil.
Cover and simmer for 15 minutes. The parsnips will be tender enough to break apart with a fork.
Transfer the soup to a blender and puree. Depending on the size of your blender you may have to do this in batches.
Return the soup to the saucepan, stir in the cream if you are using it and heat through. Season with salt and pepper to taste and serve topped with chopped, fresh parsley.