How to make it

  • Melt the butter in a heavy-bottomed saucepan, add the onion, garlic and parsnip, season with salt and freshly ground pepper, toss until well coated.
  • Cover and cook on a gentle heat until soft and tender, about 10 minutes.
  • Stir in the flour and curry powder and gradually incorporate the hot chicken stock.
  • Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add cream to taste.
  • Serve with crispy croutons and sprinkle with finely chopped chives or parsley.

People Who Like This Dish 2
Reviews & Comments 1

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  • 22566 8 years ago

    I would'n say humble...

    Extraordinarily delicious soup recipe.


    Kind Regards

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