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Curried Parsnip Soup
Curried Parsnip Soup
added by marcuscabot5

A thick, simple, warming soup perfect for using up any leftover sunday roast ingredients. Also great for getting the most from a chicken by making your own stock.

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Prep time
  • 10 mins
Cook Time
  • approx 1 1/2 hours
  • 4-6 people
  • 1 x Large Onion (chopped)
  • 1 x Table Spoon Curry Powder (add to taste)
  • 1 1/2 Pints of stock (made from left over chicken bits and carcass is best)
  • 6 Parsnips (approx)
  • 250 ml Cream
Chop onion and fry gently in a little butter until transparent. Add curry powder to taste. Transfer to a large pan and add the stock. Chop the Parsnips into small cubes and add to the pan, bring back to the boil and simmer until soft. When soft and still wet (not thick, so you may need to add a little more boiling water.!) place in a blender and 'whizz' until smooth. Put back into the pan and while over a low heat, add the cream and fold in. simmer until hot again, and add a little more water if soup get's a little too thick. Serve
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