Name: Curried caramelised parsnip soup
Cook time: 80 min
Total time: 80 min
Yield: 8
Ingredients: 50 gram butter; 3 tablespoon olive oil; 1 (200g) brown onion, thinly sliced; 2 clove garlic, crushed; 2 tablespoon curry powder; 1.5 kilogram parsnips, coarsely chopped; 2 (600g) potatoes, coarsely chopped; 4 cup (1l) chicken stock; 2 3/4 cup (680ml) water; 1/2 cup (60g) roasted walnuts, finely chopped; 1 1/4 cup (310ml) pouring cream; 1/2 cup firmly packed fresh coriander leaves, finely shredded

Ingredients

50 gram butter

3 tablespoon olive oil

1 (200g) brown onion, thinly sliced

2 clove garlic, crushed

2 tablespoon curry powder

1.5 kilogram parsnips, coarsely chopped

2 (600g) potatoes, coarsely chopped

4 cup (1l) chicken stock

2 3/4 cup (680ml) water

1/2 cup (60g) roasted walnuts, finely chopped

1 1/4 cup (310ml) pouring cream

1/2 cup firmly packed fresh coriander leaves, finely shredded

Method

1.Heat butter and 2 tbsp oil in a large saucepan. Stir onion over heat until soft. Add garlic, curry powder and parsnips and continue to stir occasionally for about 15 minutes or until the parsnips are caramelised.

2.Add potato, stock and water and bring to the boil. Reduce heat. Simmer soup without lid for about 45 minutes or until vegetables are tender. Cool 10 minutes.

3.In batches, blend soup until smooth. Strain soup into same cleaned pan, add cream and stir until hot. Season to taste.

4.Serve soup sprinkled with nuts and coriander; drizzle with remaining olive oil.

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