- Serves: 4
- Cook Time: 30 minutes
- Prep Time: 20 minutes
- Effort: easy
- 1 onions, medium sized
- 1 clove garlic, large, halved
- 1 parsnips, large, peeled and cut into chunks
- 45 g butter
- 1 tbsp plain flour
- 1 pinches black pepper
- 1 litres beef stock, or chicken or vegetable stock
- 150 ml whipping cream
- 1 handfuls chives, or parsley, chopped
For the spice mixture:
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 0.25 tsp fenugreek seeds
- 0.5 tsp dried red chilli flakes
- 1 tsp turmeric
Tips and Suggestions
You may substitute a good medium curry powder or paste as in Jane Grigson's first published version of this recipe. It does save some time, but the flavour is not quite as good.
1. To make the spice mix, dry fry the first three spices in a small, heavy frying pan over a moderate heat until toasted and aromatic.
2. Tip into a bowl and leave to cool, and then grind to a powder with the chilli and turmeric. Store in an airtight jar.
3. Sweat the onion, garlic and parsnip gently in the butter, with the lid on the pan, for 10 minutes. Stir in the flour and a tablespoon of the spice blend, plus a little salt. Cook for 2 more minutes, stirring occasionally.
4. Pour in the stock, gradually. Bring up to the boil and simmer for about 15-20 minutes until the parsnip is very tender.
5. Liquidise the mixture, adding water or more stock if you have any to hand, until he soup has a similar consistency to double cream. Taste and correct the seasoning.
6. Reheat when needed, stir in the cream and serve scattered with chives or parsley.
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