Ingredients
- 1 pound parsnips
- 6 tablespoons butter
- 1 large onion, finely chopped
- 2 garlic cloves, finely chopped
- ⅓ cup flour
- 2 teaspoons curry powder
- 4 ½ cups chicken stock
- Salt to taste
- Freshly ground black pepper to taste
- Milk or cream, as needed
- 2 scallions
- Nutritional Information
Nutritional analysis per serving (4 servings)
395 calories; 21 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 10 grams protein; 53 milligrams cholesterol; 403 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 to 6 servings
Preparation
- Scrape the parsnips, and cut crosswise into small round slices. Heat the butter in a large saucepan, and add the parsnips, onion and garlic. Saute over gentle heat 5 minutes.
- Stir in the flour and curry powder, and cook 1 minute before adding the stock, a little at a time. Bring slowly to a boil, stirring all the while, and simmer 15 minutes or until parsnips are tender.
- Puree the soup in a food processor or blender, and place the resulting liquid in a clean saucepan. Season to taste with salt and pepper, and add a little milk or cream if the consistency is too thick. Reheat gently. Chop scallions and sprinkle over the soup before serving.
- Parsnips – the best to choose are the smaller ones – are versatile, quick and simple to prepare, and their mellow, succulent flavor enriches any meal.
25 minutes
Dining and Cooking