RHYS BOWEN: Since many of us will be watching football and not want to cook dinner, I'm sharing one of my very favorite soup recipes.This particular version was given to me by my friend Penny in England. I added the carrot for that tiny extra bit of sweetness. The interesting thing is that I don't really like the flavor of parsnips but I really love this. I have served this to guests and they never know what the flavor is--it tastes sinfully rich and creamy but is really very healthy.
One large onion
About six parsnips
half stick of butter
2 pints good stock (Can be chicken or vegetable)
1 heaped ts curry powder
half and half (or low fat milk if you'd rather)
salt and pepper to taste
Chop the onion finely. Chop carrot and parsnips into chunks
Saute the onion until transparent. Stir in the curry powder and saute into the onion. Add the parsnip and carrot and saute.
Pour in the stock. Bring to a boil then simmer until the veggies are tender.
Add seasonings to taste
while it is still a little too thick add half and half or milk to taste. Blend again.
Decorate if you want to be fancy with a dob of sour cream and chopped parsley.
Serve with crusty bread. Heaven. And if you want a good book to read while you are sipping your soup--well, the ladies of Jungle Red Writers have books to satisfy every taste and mood. And new books coming out soon.... stay tuned.