Curried Parsnip Soup
Ingredients
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50 gram (2 ounce) butter
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675 gram (1½ pound) parsnips, cubed
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1 onion, chopped
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2 teaspoon Medium Curry Powder
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600 millilitre (1 pint) chicken stock
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600 millilitre (1 pint) milk
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Schwartz Sea Salt to season
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½ teaspoon Black Peppercorns Mill
Key Products
Instructions
- 1 Melt the butter in a large saucepan and fry the vegetables for 3-4 minutes. Add the Curry Powder, cook for a further minute.
- 2 Add the liquid and salt to taste. Bring to the boil. Cover and simmer for 10-15 minutes until parsnips are tender. Cool slightly.
- 3 Purée in a liquidizer or food processor. Stir in the Pepper.