We love parsnip soup. Especially at Tupelo Junction, where they carefully combine it with carrot soup. This random Internet recipe turned out well. A touch of ginger helped, wethinks.Melt butter in a large saucepan over medium heat. (We used a dutch oven.) Fry the onion in butter until soft, ~5 minutes. Add the parsnips, garlic, ginger, and curry powder, and fry for a couple of minutes to release the flavors. Meanwhile, heat up water, mix the bouillon cube into it once it's boiling, and pour into the saucepan. Simmer long enough to ensure everything is soft.
Remove from the heat and blend with a mixer or blender. Reheat before serving if necessary. Drip the cream into individual soup bowls, perhaps forming a pattern. Season with salt and pepper to taste and garnish with red pepper flakes or paprika.
- 2 Tbsp butter
- 1 onion, chopped
- 1 lb parsnips, peeled and cubed
- 1 inch of fresh ginger, peeled and chopped
- 1 clove garlic, finely chopped
- 4 tsp curry powder
- 1 cube soup bouillon
- 3 1/4 cups boiling water
- 1/2 cup heavy cream
- salt and pepper to taste
- 1 pinch red pepper flakes or paprika for garnish
(Next time we would probably double everything in the recipe, since the above was just enough for two people.)