Consider this curried parsnip soup as a starter course at your next dinner party. The curry powder adds just the right amount of spice, pairing beautifully with the sweet parsnips. Serve with crusty white bread and butter.
Ingredients
- 2 tablespoons butter
- 1 medium onion, chopped
- 1 pound parsnips, peeled and cubed
- 1 clove garlic, finely chopped
- 2 teaspoons curry powder
- 1 cube chicken bouillon
- 3 ¼ cups boiling water
- ½ cup heavy cream
- salt and pepper to taste
- 1 pinch ground paprika
Directions
Step 1
Melt butter in a large saucepan over medium heat. Add onion and saut? until translucent, about 5 minutes. Add parsnips, garlic, and curry powder; cook and stir until fragrant, about 2 minutes.
Step 2
Stir bouillon into boiling water until dissolved; pour into the saucepan and stir to remove any browned bits from the bottom of the pot. Simmer until parsnips are soft and can be broken apart easily with a wooden spoon, about 15 minutes.
Step 3
Pur?e soup with an immersion blender until smooth. Stir in cream and cook, without boiling, until heated through, 2 to 3 minutes. Season with salt and pepper and garnish with paprika.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 257 | |
% Daily Value * | |
Total Fat17g | 22% |
Saturated Fat11g | 53% |
Cholesterol56mg | 19% |
Sodium353mg | 15% |
Total Carbohydrate25g | 9% |
Dietary Fiber6g | 23% |
Total Sugars7g | |
Protein3g | |
Vitamin C22mg | 111% |
Calcium77mg | 6% |
Iron1mg | 6% |
Potassium518mg | 11% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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