A nice soup to warm you up, body and soul!
Parsnip (or “panais” in French) may not be yet on your “favourites” shopping list but it has the advantage of being plentiful and cheap at this time of year. The British here use it cut as long chips and roasted with olive oil and thyme, but only recently I have enjoyed it in a very typical soup paired with Curry.
A bit of Britain and a bit of India in an unlikely but winning combination…
Curried parsnips soup
- 300g parsnips
- 2 medium onions
- 2 to 3 cloves garlic
- 25g butter
- 1 tablespoon curry powder
- 1/2 chopped fresh red chilli
- Sweet paprika to taste
- 1.2L chicken or vegetable stock
- 150g potatoes
- 1 tablespoon creamed coconut
- Olive oil
- Diced red pepper to decorate
Fry the chopped onions with a little oil and add the garlic cloves and butter.
Peel and cut the parsnips and potatoes in chunks of similar size so they cook more or less at the same speed.
Add the stock and the seasoning and boil for 20 minutes on low heat – which is achievable once you have got it to a rolling boil on high heat.
Blend all the ingredients, once cooked through, and add the creamed coconut just before serving. Blend some more until the soup is very fine and creamy.
Decorate with chopped red peppers and smoked paprika in the plates.
This is a lovely way to enjoy a not much loved winter vegetable! The sweet taste of the parsnip makes a very comforting and warming dish, especially with the addition of the spices. I think that the association with the curry and paprika is proper genius! As for the coconut cream (or milk), I already knew that it goes perfectly with all sorts of winter delights: pumpkins, squashes, sweet potatoes AND now parsnips!
Do try it as well with sweet potatoes in a very energizing soup on this blog.
Have a bowlful and you are ready to brave the cold outside your front door: Snow is predicted for the week-end!
I love game and specially guinea fowl which is luckily in season at the moment! So tonight I made a guinea-fowl pot roast: I am a big fan of pot roasting for any bird because it keeps it juicy and tender and there is nothing worse than dry poultry… This one was certainly not dry as I cooked it in chicken stock laced with the rest of Mead (from a few posts ago) and lots of herbs. The young carrots and the turnips came from the organic farmers’ market and they were the inspiration for the recipe because I wanted them whole and fragrant and they make a really nice looking dish. The turnips came out moist and tender having soaked the fragrance of the fennel seeds and star-anis and tasted better than I ever thought turnips could taste.
1 plump guinea fowl (ask your butcher to chop it up in eight portions)
3 big shallots
1 orange, zest and juice
6 young turnips (peeled and chopped in halves)
8 to 10 young carrots (scrubbed and whole)
500ml chicken stock
1 glass of Mead or any sweet pudding wine
pepper and salt
crushed fennel seeds
2 bay leaves
Handful of chopped parsley and chopped coriander
A few sprigs of fresh thyme
Fry the chopped shallots with the rapeseed oil in a thick-bottomed pan with a lid. Then brown the meat and season well each of the morsels.
Add the stock, a glass of sweet wine and bring to a boil. Chuck in the herbs and seeds.
Add the turnips and the carrots – the younger and smaller the better so they can be kept whole and dainty. Add the juice of half an orange and its zest.
Bring back to a boil then put in a warm oven and leave covered for 45 min.
Go for a run, admire the sunset or do whatever you fancy while dinner is gently simmering – another reason to LOVE pot-roast!