Mary Berry Parsnip Soup
Creamy, curried parsnip soup with caramelised onions. Mary Berry's parsnip soup is comforting, cosy and perfect for cold wintery days.
Ingredients
- 30 g (1oz) butter
- 750 g (1½ lb) parsnips, coarsely chopped
- 1 large onion chopped
- 1 large garlic clove crushed
- 2 teaspoons mild curry powder
- 1.8 (3 pints ) litres of vegetable or chicken stock
- salt and black pepper
- 200 ml (7 fl oz) single cream
- fresh chives to garnish
Instructions
- Melt the butter and then add the diced parsnips, chopped onion, and crushed garlic. Cook this mixture gently, stirring occasionally, for about 5 minutes until the onion is softened but not browned.
- Add the curry powder, stirring and cooking for an additional minute, and then add the stock and season with salt and pepper. Allow the mixture to come to a boil while stirring, then cover and let it simmer gently for approximately 20 minutes or until the parsnips become tender.
- Transfer the soup to a food processor or blender and blend until it achieves a smooth consistency. Pour the pureed soup back into the cleaned saucepan, gently warming it while stirring constantly.
- Taste and adjust the seasoning as needed. Add the single cream and gently reheat the soup.
- Serve immediately, garnishing each serving with freshly chopped chives.