help: curried parsnip soup

Jaynnie

OH has had HM curried parsnip soup at work, in canteen but being a bloke will NOT ask for receipe, but equally will not shut up about how nice it was. Does anyone have a receipe please.:D

CCP

I generally just cook chopped parsnips in a splash of oil, then add a blob of curry paste from a jar, cook until it smells nice, then add stock and simmer until the parsnips are soft. Let it cool down a bit then zap with a blender to the desired consistency.

Without knowing what the original tasted like, I couldn't guess which curry paste to use, though, so I don't suppose that's much help. Sorry!

Jaynnie

thanks my thoughts are if he wont ask

he can have which ever curry paste I have in the cupboard

might not taste exactly the same - but sounds nice all the same will give it a go tomorrow and let you know

:T

wssla00

i always use
couple of potatoes
couple of parsnips
chopped onion
teaspoon of curry powder
pint-pint and a half of veg stock

fry the onion in butter add the pots and fry them too, add the parsnips cubed add the stock and curry powder and mix boil till all of the veg is soft and blend with a little milk to loosen

I got this recipe when I was a student and it has done me well for years. I love spicy parsnip soup!:T

Olliebeak

wssla00 wrote: »

i always use
couple of potatoes
couple of parsnips
chopped onion
teaspoon of curry powder
pint-pint and a half of veg stock

fry the onion in butter add the pots and fry them too, add the parsnips cubed add the stock and curry powder and mix boil till all of the veg is soft and blend with a little milk to loosen

I got this recipe when I was a student and it has done me well for years. I love spicy parsnip soup!:T

Sounds pretty much how I make it too, but would only put one potato in and leave out the milk. Often make a huge batch for freezing so use a heaped dessertspoon of curry powder.

chirpchirp

750g parsnip
1 large onion
2 garlic cloves
2 tsp mild curry powder
3 pints chicken or vegetable stock
pepper
single cream or creme fraiche.
Knob of butter

My recipe is based on one of Mary Berry's which is the best cookbook I have ever had. Always nice and simple and normally work unlike Delia whose recipes never work for me:eek: but seem to work for everyone else.

Fry the onions, parsnip and garlic (all chooped) in the butter. Add the curry powder. Add stock. Then add pepper (salt if you must!). Boil, cover then simmer for 20 mins. Then liquidise. Once liquidised I put it in the fridge until I need it. Then I reheat it and put in a tablespoon of single cream or creme fraiche and heat until warm

Jaynnie

thanks everyone ive printed all your suggestions off and will try them all and see which he likes best - i feel a taste test coming on - anyway thanks again

paddy's_mum

He may be typical bloke and won't ask face to face but would he drop off a note from you to the canteen cook asking for their recipe (or their supplier )?

I'd be surprised if the cook refused since your request is actually the nicest kind of compliment, don't you think?

geri1965_2

I just chop up a load of parsnips, chuck on a load of curry powder (and I mean a load!) add stock, bring to the boil then reduce the heat and simmer for 15-20 mins then blend.

Can't go wrong.

It's my absolute favourite soup!

Trinny

Heres my recipe - been doing it for years! (you need a liquidiser for this)
Its based on a Mary Berry one - from her Freezer cookbook

1 small onion - finely chopped
1lb parsnips - give or take a few ( i used a bag i got for 10p whoops)
2 pints beef stock - from a cube is fine
salt and pepper
2 tsp mild curry powder
1oz flour
3oz butter
1 fat clove of garlic - crushed
small amount of milk

Method

Chop the parsnips, and fry them gently in the butter with the onion and garlic in the melted butter for about 5 mins - do not brown, Add the flour and the curry powder and cook for a minute - then add in the beef stock - blend in slowly. Bring to the boil and simmer for 20 mins. Then allow to cool - liquidise, and then reheat adding some milk to make it thinner and creamier - how thin is up to you.

Best of luck

Trin

Wee_Bargain_Hunter

A friend gave me this recipe a few years ago. It's delicious & also freezes well.

Thai Parsnip soup (6 portions)

• 1 onion, chopped (red is nicer)
• 1 clove garlic, chopped

Fry till soft on med heat

Then add:

• 2 sticks celery, chopped
• 1 parsnip, chopped

Cook for 5 mins

Then add

• 1 tbsp red thai curry paste,
• 150g red lentils,
• 1 litre stock (veg, marigold, chicken etc)
• bunch fresh corriander, chopped (keep some leaves to garnish later)
• s+p

Simmer for 25-30 mins (ie till lentils are softened)

Add

• 400ml tin coconut milk
• 1 lime, juice & zest

Blend
Garnish with some fresh corriander
Enjoy!