But I was staying with a friend when she served this delicious soup. What is it? I asked.
I make it every winter and it is beyond yummy. So I'm happy to share my friend's recipe with you now.
CURRIED PARSNIP SOUP, AS COOKED BY MY FRIEND PENNY FOUNTAIN.
2 oz butter
1 lb parsnips, cubed
1 clove garlic crushed
1 oz flour
1 rounded ts curry powder (I actually add more)
2 pints good stock
salt and pepper
(I actually add a potato to this recipe as it makes for a thicker soup)
to garnish cream or sour cream and chives.
heat butter and oil, add parsnips, garlic and onion. Fry .
Stir in flour, curry powder.
Add stock and seasonings. Bring to boil
Cover and simmer until tender.
Puree. Swirl in cream and sprinkle chives on top.
It's also good if you sprinkle shredded parmesan cheese on top.
If you serve this nobody will ever guess that it's parsnips. It tastes so rich.