COTTAGE LIFE RECIPE CONTEST WINNER, 2001, FIRST PRIZE:

Creamy Parsnip Soup // Susanne Camillo

creamy parsnip soupIngredients
1/4 cup butter (60 ml)
6 large parsnips, peeled and sliced 1/4" (6 mm) thick
2 medium potatoes, peeled and sliced 1/4" (6 mm) thick
1 medium onion, sliced 1/4" (6 mm) thick
2 cloves garlic, sliced
7 cups chicken broth (1.75 L)
1 tsp curry powder (5 ml)
1/2 tsp ginger powder (2 ml)
3/4 cup 10% light cream (175 ml)
salt and freshly ground pepper, to taste

Instructions

  1. Melt butter in a large saucepan. Add parsnips, potatoes, onions, and garlic. Cover and simmer gently, stirring until vegetables are softened and light golden.
  2. Add broth, curry, and ginger. Bring to a boil, reduce heat, cover, and simmer for 1 hour. Remove from heat. Let cool.
  3. Purée mixture in a blender or food processor until smooth. Return to saucepan and reheat. Add cream and heat through; do not boil.

 Makes 6-8 servings.

Cottage Tips

  1. To garnish, lightly brush thin slices of French baguette with oil and garlic and bake until crisp. Place in centre of each bowl and sprinkle with chopped parsley.
  2. This soup can also be served cold.