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Parsnip Soup

2 tbsp. butter
2 medium white onions, chopped
2 ribs celery, chopped
5 medium parsnips, peeled and cubed
2 russet potatoes, peeled and cubed
6 cups milk
1/2 tsp. curry
salt to taste
1/2 cup heavy cream

Melt butter in a medium pot over medium heat.  Add onions and celery and cook,
stirring often, until onions are soft and translucent.  Add parsnips and potatoes, then
add milk and 4 cups water. Increase heat to high and bring to a boil.  Reduce
heat to medium-low and simmer, stirring occasionally, until parsnips and potatoes
are soft when pierced with a knife. Add curry powder and season to taste with salt.

Using a slotted spoon, transfer about 1/3 of parsnips and potatoes to a small
bowl and set aside.  Working in batches, puree soup in a blender until smooth.
Transfer soup to a clean medium pot.  Return reserved parsnips and potatoes to
soup.  Add cream.  Reheat until hot and serve.


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