Curried Parsnip Soup
1½ lb Parsnips chopped
1 Onion peeled & chopped
1 clove Garlic crushed
2 teaspoons Curry Powder (mild)
3 pints Chicken or Vegetable Stock
7 fl ozs single Cream (optional)
Melt butter and add chopped parsnips, onion and garlic. Cook gently for 5 minutes (do not brown). Stir in curry powder and cook for 1 minute. Blend in stock and season to taste. Cover and simmer gently for 20 minutes until parsnips are tender. Liquidize and add cream if desired.
Since the trappings of Christmas are appearing in the shops it is time to think of the Christmas Cooking. Earlier in the year I promised to post my mother’s recipe for a ‘no suet’ Christmas pudding. She always made it at this time of year to give it time to prove and let the flavour develop. So unlike the TV programmes I will not wait until Christmas week to pass on one of these delights. Next Monday will be pudding day.
Oh yum… sounds delicious!
Can’t wait to see your pudding recipe. I was all nostalgic about my Mam’s until I found out it was from the Stork Margarine recipe booklet!! Of course I make changes and it is delicious, but I guess I had visions of a recipe that had lasted the generations! 🙂
Nothing could make parsnips palatable to me. Even the smell of them cooking makes me heave!!
That Stork recipe has lasted the generations – I first made it in 1973 and every year since then until I found an even nicer recipe in last years Christmas Good Food mag. which uses frozen butter grated into the mixture. Yum yum.
@Debs – Enjoy!
@Juno _ I love parsnips especially roasted. Your dislike of parsnips is how I feel about Butter. The smell and sight of it on a warm day is enough to turn my stomach.
Interesting! I make a curried carrot and parsnip soup which is really tasty. Definitely getting to be soup weather here.
I’m looking forward to the Christmas pudding recipe, too. I have equipped myself with “basins” and other oddities called for in Mrs. Beaton’s, can weigh my ingredients, and know how to convert directions like “Gas Mark 4” (which sounds like a fine name for a pop band), but we don’t seem to have suet here. I mean, we do, but it’s not for cooking as it’s studded with seeds and we put it out for the birds in winter (but the squirrels invariably get everything we meant for the birds).
Sounds like you feel about butter the way I do about corn dogs. :^p
I must try adding carrots to my version of curried soup.
Christmas Cake, pudding and Shortbread are the three recipes that I use real butter for.
How did you know that I adore parsnips?
This recipe looks really easy to make too. And as no-one else in this house likes parsnips, I’m going to scoff the lot!
Don’t want to have to think about Chr…mas yet! 🙁
I hope you noticed… there is no booze in this one! 😉
If “no suet” means no meat, then I’m really looking forward to it for both Hubby and me.
My lot are llike Steph’s and won’t touch a parsnip to save their lives but I love them. This might even be niced chilled! (My PC is d;ying and this keyboard has a life of it’s own today so sorry if it comes ouyr jumpled, it’ looks a mess in the comment box!
The name for the band has been taken already…well almost as gas Mark5 are/were a great folk band
Chris Taylor: melodeon, mouthorgans, electric/ acoustic guitars
Trevor Bennett: slide & valve trombone, helicon/ tuba, electric keyboards
Rob Gifford: kit drums, side drums & percussion
Dan Quinn: melodeon (G/D diatonic button accordeon) + vocals
Nick Havell: bass trombone, vamp piano, vocals
As for curried parsnips…I don’t really fancy it but I don’t like Mulligatawny either. And there ain’t no booze in it!
@Alice – It is real Christmas pudding (dessert) without the traditional animal fat suet.
@Baino – worry not about the jumble, we will blame the chardy! 😀
@Magpie – I think you might have had a little of Baino’s chardy! 🙄
I was picking up on Stwidgie…. Could I recommend a nice Vouvray as a change for Baino?
Now i am with you.
Will have to leave the choice of booze to Baino!
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