Brian McDermott's lightly spiced parsnip soup
Ingredients 5 large parsnips – peeled & chopped 2 cloves garlic, sliced 1 bay leaf 1 onion, diced White of 1 leek, diced Small knob of ginger, grated 50g butter 1 table spoon ground cumin 1 tea spoon garam masala 1 litres milk 1Litre vegetable stock 150 ml cream… Continue reading Spicy Parsnip Soup
by Food Ireland
Ingredients
- 5 large parsnips – peeled & chopped
- 2 cloves garlic, sliced
- 1 bay leaf
- 1 onion, diced
- White of 1 leek, diced
- Small knob of ginger, grated
- 50g butter
- 1 table spoon ground cumin
- 1 tea spoon garam masala
- 1 litres milk
- 1Litre vegetable stock
- 150 ml cream
Method
- Melt the butter in a large saucepan.
- Sweat the onion, garlic, bay leaf & ginger for a few mins to soften.
- Add the parsnips, leeks, cumin, garam masala. Cook for a few mins until parsnips are soft. Pour in the Milk and simmer for 4 minutes then add the hot vegetable stock. Simmer for 15 minutes on a low heat stirring occasionally.
- Add the cream and bring to the boil once, then switch off.
- Blitz the soup until it is really smooth.
Brian's Tip: Serve with toasted cumin seeds on top or chopped coriander. Great with toasted sourdough & melted parmesan on top.
Source: RTE Lifestyle - Brian McDermott
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