See Also: Cooking Club · Soups
Cold Weather Creamy Parsnip Soup
From Dorothy McNett's recipes at www.dorothymcnett.com. Very popular in Newfoundland restaurants and bars. Also great with some already cooked and smoked fish or seafood to be added with the cream.
1 pound parsnips
1 medium onion or 2 shallots
1 clove garlic
2 tablespoons unsalted butter
1 teaspoon curry powder
4 cups chicken broth (low sodium)
1/2 teaspoon sea salt, more or less
a few gratings of fresh pepper
1/2 cup cream or half and half
paprika for garnish
Scrub and then gently peel the parsnips. Finely dice them as well as the onion and garlic. In a large saucepan melt the butter and then add the diced veggies. Cook and stir over medium heat about 8 - 10 minutes. Add the curry powder, broth, salt and pepper and bring to a boil. Reduce heat and add the cream to heat nicely. If using some cooked fish or seafood, cut into small pieces and add along with the cream to heat through. Serve in soup bowls or cups and garnish with some paprika.
Recipe created 2018-12-30.
