Curried Parsnip Soup

Ready in 1 hour

Try this Curried Parsnip Soup recipe, or contribute your own. "Vegetables" and "Soups" are two of the tags cooks chose for Curried Parsnip Soup.

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1/4 pt Heavy Cream
1 Onion; finely chopped
1 Heaped tb Mild Curry Powder
2 lb Parsnip; Peeled And Chopped
1 pt Chicken Stock
Juice of 1/2 lemon
2 Egg yolks
2 oz Butter
Pepper; Freshly Ground

Original recipe makes 4



Melt the butter in a large pan and sweat the onion for 2 minutes. Add the parsnips and cook for about 5 minutes, or until softened. Stir in the curry powder and stock. Bring to the boil, reduce the heat and simmer for 15 - 20 minutes, or until the parsnips are tender. Puree the soup in a food processor or blender and return it to a clean pan. Season to taste with salt and pepper, add the lemon juice and reheat the soup until hot but not boiling. Whisk together the egg yolks and cream and gradually stir into the soup. Serve hot. Recipe by: Typed in from a "Feast of Floyd" Posted to MC-Recipe Digest by Dan Freedman on Mar 14, 1998

Calories Per Serving: 742 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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