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Curried Parsnip Soup
from the kitchen of Sharmagne Leland-St. John
1 tablespoon coriander seeds
1 teaspoon cumin seed
1 dried red chili
1 teaspoon ground turmeric
a pinch of fenugreek
2 ounces butter
1 onion, finely chopped
1 large clove garlic, chopped
2 parsnips, chopped
1 tablespoon flour
1 ¾ pints vegetable stock
4 ounces double cream
a bunch of chives, snipped
salt and freshly ground black pepper
To make the curry, pound and grind the coriander, cumin
and chili, in a mortar and pestle. Mix in the turmeric and
fenugreek. Measure out one tablespoon of this mixture,
then immediately store the rest in an airtight spice jar.
Melt the butter over a low heat in a large saucepan. Add
the onion, garlic and parsnip. Cover the pan and cook for
10 minutes. Stir in the flour and the tablespoon of spice
mix. Continue cooking for another 2 minutes, while stirring.
Pour in the stock and allow to simmer for 15-20 minutes.
The parsnip should be tender. Pour into a blender and liquify.
Return to the saucepan, gently reheat it, then add the cream.
Add the salt and pepper, adjust the seasoning and serve with
a scattering of chives on top.