As I mentioned yesterday, I am so thankful for parsnips! I think they are my all time favorite root crop.
We were having people over for a potluck on Saturday night and I was trying to figure out what I could do with the one and a half bushels of parsnips I’d just pulled out of the garden. Finally, I googled ‘parsnip recipes’ and found one for Curried Parsnip Soup and I thought MMMMMMM, that sounds really delish!
So, I am going to recreate my version for you here. Trust me when I say that you should feel free to mix it up to suit your own personal tastes or because you don’t have chicken stock, but you do have beef stock on hand. That is what makes a recipe uniquely your own, so don’t be shy that way.
I began with:
about 3 pounds of parsnips – peeled and chopped
1 large onion chopped
2 large cloves garlic minced
Melt 1/2 cup butter in a pan and sauteed above three ingredients until onions are soft
Add 4-5 cups liquid (chicken stock, beef stock) I used a combination of chicken stock and mushroom stock
and 2 teaspoons curry powder and salt and pepper to taste
Cook until parsnips are soft
Process through tomato/apple sauce maker
Add 1 1/2 to 2 cups heavy cream and warm slowly
Serve with a sprinkle of red pepper or paprika