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Curried Parsnip and Potato Soup
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
2 oz. unsalted butter
1 small leek\cooked, chopped
2 small parsnips, chopped
2 medium carrots\cooked, chopped
2 bacon slices, chopped
2 tsps. mild curry powder
3 medium potatoes, peeled, chopped
2 bay leaves
1/4 tsp. ground turmeric
4-1/4 cups chicken stock
1 Tbsp. plus 1 tsp. fresh parsley, chopped
Instructions
Melt butter in a heavy nonstick pan over medium high heat. Add next 4 ingredients and cook 10 minutes, stirring, or until leek is soft. Add curry powder and cook 5 minutes, stirring, until fragrant. Add next 4 ingredients. Cover pan, reduce heat to low and simmer 10 minutes, or until potatoes are tender. Discard bay leaves. Transfer mixture in batches to a blender or food processor and process until smooth. Return to pan and simmer 5 minutes, stirring, or until heated through. Serve soup sprinkled with parsley.
Preparation Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4
Ingredients
2 oz. unsalted butter
1 small leek\cooked, chopped
2 small parsnips, chopped
2 medium carrots\cooked, chopped
2 bacon slices, chopped
2 tsps. mild curry powder
3 medium potatoes, peeled, chopped
2 bay leaves
1/4 tsp. ground turmeric
4-1/4 cups chicken stock
1 Tbsp. plus 1 tsp. fresh parsley, chopped
Instructions
Melt butter in a heavy nonstick pan over medium high heat. Add next 4 ingredients and cook 10 minutes, stirring, or until leek is soft. Add curry powder and cook 5 minutes, stirring, until fragrant. Add next 4 ingredients. Cover pan, reduce heat to low and simmer 10 minutes, or until potatoes are tender. Discard bay leaves. Transfer mixture in batches to a blender or food processor and process until smooth. Return to pan and simmer 5 minutes, stirring, or until heated through. Serve soup sprinkled with parsley.
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