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Curried parsnip soup Recipe

   
 

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     Curried parsnip soup

Category   Salads - Soups - Sidedishes
Sub Category   None

Ingredients
4 c parsnips, large dices
1 T veg oil
2T butter
1 c chopped onion
1 T ginger
1 T med green curry paste
1 apple peeled and chopped, 1 cup
5 c chicken stock
1/2 c coconut milk
 
1 T butter
1/2 t sugar
1/2 c finely diced apple
1/2 t lemon rind

Instructions
Preheat oven to 450° Toss parsnips with vegetable oil, place on baking sheet and bake for 15 to 20 minutes during several times so they brown evenly or until parsnips are brown but not fully cooked. Set aside.
Heat butter in a soup pot over medium heat. Add onion and ginger and sauté for two minutes add curry paste and stir together. Apples and parsnips and cook for another two minutes or until flavours have combined. He
Add stock and bring to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until vegetables are soft. Purée soup add coconut milk and simmer for five minutes, thinning with a little water if needed. Season two salt to taste. Keep warm.
To make compote, he butter in skillet over medium high heat. Sprinkle and sugar and add apples cook until apples are slightly golden, about four minutes. Stir in grated rind. Garnish soup with apples.


Originally Submitted
3/9/2019





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