... but if you could it would probably come in the form of this cosy winter warmer. An ideal way to banish those sub-zero temperatures. This recipe has been used by my family for years and comes from the wonderful "Good Housekeeping Cookery Book", a tome of biblical significance in the world of home cooking (Alisa refers to it constantly in Plenty).
Curried Parsnip Soup
Ingredients
40 g butter
1 medium onion, finely chopped
700 g parsnips (about 5 medium sized veg) finely diced
1 tsp curry powder
1/2 tsp cumin
1 litre of chicken or vegetable stock
150 ml of milk (or cream if you are that way inclined)
- Melt the butter in a large sauce pan and gently fry the onions and parsnips for about 5 minutes (watch those parsnips because they do have a tendency to stick to the pot... tricky little devils).
- Stir in the spices and let them "infuse" for about 2 minutes (again watching those parsnips)
- Add the stock, some salt and pepper and bring to the boil.
- Reduce the heat and simmer for about 40 minutes or until the veg is soft (it is at this point you will realise why it is important to finely dice the parsnips)
- Allow to cool and then blitz to within an inch of its life (personally I dislike lumpy soup).
- Stir in the milk and enjoy warming your cockles.
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