September 2012 - Curried Parsnip and Apple Soup

Curried Parsnip and Apple Soup

(serves six)

Ingredients

500 g parsnips, peeled and chopped

1 large apple, peeled, cored  and chopped

1 onion, chopped

1 tbsp olive oil

1 tsp curry powder

500 ml chicken broth

salt and pepper

Method:

Heat olive oil, add chopped onion and sweat (do not brown). Add parsnip and apple and cook for a further couple of minutes, stirring. Add curry powder and mix well.

Pour in chicken broth, cover and cook over low heat for 15 minutes or until soft. Stand to cool for a while and then blend in a mixer until smooth. Season with salt and pepper to taste.

When you are ready to serve, reheat the soup, add some water (or cream) if necessary and garnish with some finely chopped apple or dried apple slices and paprika powder.