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Good Housekeeping's Curried Parsnip Soup

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Preparation Time: 20 minutes
Cooking time: 50 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 6
This recipe has been visited 8115 times
Ingredients:
 40 gm(s) butter
 1 onion, peeled & sliced
 700 gm(s) parsnips, peeled, cored & finely diced
 1 tsp(s) curry powder
 0.5 tsp(s) ground cumin
 1.2 ltr(s) chicken or vegetable stock
  salt & pepper
 150 ml(s) single cream or creme fraiche
  paprika, to garnish
From the Good Housekeeping Cookery Book.
Cooking Steps:
Melt the butter in a large saucepan, add the onion and fry gently forn 5-7 minutes. Add the parsnips and fry gently for about 3 minutes.

Stir in the curry powder and cumin and cook for a further 2 minutes.

Add the stock, season and bring to the boil. Reduce the heat, cover and simmer for about 35 minutes, until the vegetables are tender.

Allow to cool slightly, then puree in a blender or food processor until smooth.

Return to the pan and adjust the seasoning. Add the cream and reheat but do not boil. Serve sprinkled with paprika.

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