Parsnip Soup
- serving for 2
- 1 hour
- oven, pot, blender
For Parsnip Soup
Ingredient
large parsnips 2 pc
shallots 6 pc
garlic 2 cloves
ginger 1 slice
Spices
chilli powder 0.5 tsp
ground coriander 1 tsp
cumin seeds 1 tsp
ground tumeric 1 tsp
garam masala 1 tsp
Liquid & Seasoning
vegetable stock 450 ml
double cream 70ml
salt & pepper
For Bread
Ingredient
sourdough 1 slice
chutney 1 tbsp
grated cheddar cheese 40 g
Directions
-
Chop parsnip and shallot
-
Sweat vegetable then add spice cook for 3 mins
-
Add in stock to simmer for 15-30 mins then blend smooth
-
Add in cream and season to taste
-
Spread chutney on sourdough and top with cheese then bake till melt to serve with soup
Principles
/
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman