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This soup is easy to prepare, packed with
flavor, lightly spiced and is perfect for a cold day.
Ingredients (serves six)
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800 grams parsnip (pee; and slice
thinly)
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50 grams butter
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150 ml single cream
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1 onion (chopped)
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2 cloves garlic (crushed)
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10 ml ground cumin
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5 ml ground coriander
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1.2 liters of chicken stock
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salt and pepper to taste
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chopped fresh chives to garnish
Method
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Heat butter in a sauce pot then
stir in the sliced parsnip , onion and garlic. Stir to mix well
with butter.
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Add ground cumin and coriander,
sauté to fragrant then pour in the chicken stock.
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Bring it to a light boil and
simmer with low heat for 20 minutes until parsnip is soft. Off
the heat and leave it to cool.
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Blend mixture with a food
processor, add water if it is too thick.
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Reheat the soup and add cream and
adjust seasoning.
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Garnish with chopped chives and
serve warm.
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