This sounds a bit mad at first, let’s be honest, but these ingredients just blend so well together.
Parsnips are in season now, so you can pick them up very reasonably. This recipe is also suitable for coeliacs.
It makes a good-sized pot that will give you four to six portions.
4 - 5 parsnips - peeled, washed and cored and cut evenly
2-3 large washed potatoes, evenly chopped. This will ensure the even cooking process
1 large onion, diced
2 cloves of garlic, crushed
Chicken stock, 2 pints
2 tablespoons of good quality curry powder
Salt and pepper
Half a baguette, cut in to cubes and baked in the oven with a drizzle of oil (optional, of course, for coeliacs)
So firstly, in a thick bottomed pan, dry roast the curry powder, being careful not to have the heat too high. Next add your garlic, onion, parsnip and potato and mix well. Then then add your chicken stock, bring to the boil and simmer.
Remove any of the foam that forms on the top of the soup, simmer for 45 minutes to 1 hour, liquidise and correct the seasoning. You can finish with a little whipped cream in the croutons and, if you like, a few shredded chillies would certainly give it a new dimension.
Whatever your taste, this is certainly a great little soup that will be an asset to your reputation in the kitchen.
It’s not going to take you to long to master this dish and remember, even in the simplest recipes, to use your knife skills and practice your chopping, slicing and dicing.
For more fund me on YouTube and you will get a step by step instruction on all of the above.
Happy cooking! Chris
- Chef Chris Sandford’s Recipes appear every week in the Leinster Leader. Or try his cooking for yourself at the Moat Cafe in Naas -