Soup to Warm the Cockles of Your Heart

As I was saying earlier, I live with three others here in San Francisco (Neon, Techno & Trucker).  What I haven’t told you is we live in a very chilly, old Victorian home.  It’s a beautiful house, with 10-foot ceilings and a very noticeable draft.  Of course, it would be insanely expensive to heat the place, so while we shiver in our living room, bundled in blankets on the couch, I like to serve a soup that my Grandma taught me to make for cold winter nights.

Grandma’s Curried Parsnip Soup

Serves: 12 bowls (as a first course), or…
Serves: 24 cups (as a standing hors d’oeuvre at a dinner party)

Preparation time: 20 minutes
Cooking time: 50 minutes

INGREDIENTS

  • 2 tbps butter
  • 2 medium onions, peeled and diced
  • 3 lbs parsnips, peeled and diced
  • 2 tsps curry powder
  • 1 tsps ground cumin
  • 2.8 litres chicken stock
  • salt & pepper to taste
  • 1.5 cups fresh cream
  • paprika to garnish

METHOD

  • Melt the butter in a large saucepan.  Then sautée the onions & parsnips together over a medium heat for about 3 minutes.
  • Stir in curry powder & cumin and sautée for another 2 minutes.
  • Add chicken stock and simmer for about 45 minutes until vegetables are tender.
  • Cool slightly then place vegetable mixture in a blender/food processor and puree till smooth.
  • Return your soup to the saucepan, reheat and add cream.  DO NOT BOIL.
  • Serve with a swirl of cream and a sprinkle of paprika.
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One thought on “Soup to Warm the Cockles of Your Heart

  1. Pingback: The Oscars, 711 Style | epicuriousbrit

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