It's a lovely sunny morning here in Inverness but the last few days have been very Autumnal. Just the sort of weather when you think about a nice warm bowl of soup! This recipe is out of my Soil Association Soup Book and is an original one from the 70's by Jane Grigson.
Curried Parsnip Soup
Serves 4
Ingredients:
1 heaped tbsp coriander seeds
1 tsp cumin seeds
1 dried red chilli or 1/2 tsp chilli flakes
1 rounded tsp ground turmeric
1/4 tsp ground fenugreek
1 medium onion, chopped
1 large clove garlic, halved
675g/1 1/2 lb parsnips, peeled, cored and diced
30g/1 oz butter
1 tbsp plain flour
1 litre/1 3/4 pints vegetable, beef or chicken stock
salt & freshly ground black pepper
150ml/5fl oz cream
chopped parsley or chives to garnish (optional)
Method:
Whiz the first five ingredients in a coffee mill, or pound the whole spices in a mortar, then mix with the ground spices. Put the mixture in a small jar - you will not need it all for this recipe.
Cook the onion, garlic and parsnips gently in the butter, lid on the pan, for ten minutes. Stir in the flour and 1-2 tbsp of the spice mixture. Cook for 2 minutes, giving it a good stir from time to time. Pour in the stock gradually, stirring constantly. Bring to the boil and leave to simmer gently for 15 minutes or until the parsnips are really tender.
Puree until smooth in a blender, then dilute to taste with water. Season to taste with salt & freshly ground pepper, then reheat. Add the cream and serve scattered with chives or parsley or with a swirl of cream as I've done here.
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