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
- 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
- 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.