Parsnip soup

[loopylou6]

How do I make it please?

Hi Loopylou6 - Have a look at this recipe I found on www.mydish.co.uk There's also a spicy one on there you you might like the look of.

Amy x

INGREDIENTS
1 Large Onion
1 lb Parsnips
1 oz Butter
1 tsp or to taste Curry Powder
2 pts Chicken stock
1 tsp Cornflour
½ pint Milk
Bunch of Parsley
Seasoning

Peel and chop the onions and parsnips. melt the butter in a large saucepan and cook the onion lightly, do not brown.
Add the parsnips and cook for 2 -3 mins. Sprinkle in the curry powder, add the chicken stock, stirring well.
Bring to the boil and simmer gently until tender.
Liquidise, season and then thicken with the cornflour. Serve piping hot with chopped parsley scattered over the top.

Tips

Taid is the Welsh word for Grandfather. Taid was not a great cook but occasionally he would don an apron and take to the kitchen. All help was refused when the cooking mood took him.
He produced the most wonderful fried (sauted) potatoes which I loved especially late on a Sunday evening ... it also put off the inevitable bedtime when a school day followed.
Pickled ox tongue was another of his productions and also treacle toffee. I don't think I remember him producing an entire meal, ever, but of his repetoire it's this parsnip soup that lives on in my taste buds!

Thank you very much

you can also add an apple which really complements the sweetness of the parsnip IMO

Put maple syrup in it (although, over Christmas I ran out of expensive maple syrup so substituted honey and golden syrup mixed)

DH's favourite:

Maple roast parsnip soup
(from New Covent Garden ?Soup for All Seasons?)
2 tablespoons olive oil
4 medium parsnips, cut into lengths
2 tablespoons maple syrup
25g butter
1 medium onion, finely chopped
1 clove garlic, crushed
1 tablespoon plain flour
1 litre chicken stock
salt and freshly ground black pepper

Steam the parsnips for ~6 minutes until soft
Roast the parsnips (in the oil, preferably pre-heated) for 15 minutes until starting to colour.
Add the maple syrup and roast for a further 10-15 minutes until sticky and caramelised.
Remove from the oven and allow to cool.
Meanwhile, melt the butter in a large pan and cook the onions and garlic until soft.
Add the flour and cook for a further minute.
Add the stock and roasted parsnips, bring to the boil, cover and simmer for 10 minutes.
Blend until smooth before returning to the pan. seasoning and allow to heat through before serving.