From the kitchen of One Perfect Bite...This simple soup makes a fabulous lunch or first course for a special dinner. I make it several times during the course of the winter because my family enjoys soups that are fortified with curry powder and I find they help ward off the damp chill that is so pervasive at this time of year. It is quick and nearly effortless to make, especially if you have a food processor and immersion blender. Don't be put off by the parsnips in the soup. They are a mildly flavored root vegetable and they blend beautifully with the companion apples and curry powder. So, the next time those North winds start to blow I hope you'll remember this lovely soup. Here is how it's made.
Curried Apple and Parsnip Soup...from the kitchen of One Perfect Bite courtesy of Chef Michael Gonzales
8 tablespoons vegetable oil
1 pound parsnips
1 pound apples
1 large onion
1 tablespoon curry powder
1 teaspoon ground coriander
1 clove garlic
4 cups chicken stock
1 cup heavy cream or half-and-half
Salt and Pepper
Chives for garnish
Rough chop parsnips, apples and onion. Using a medium sized sauce pot, heat oil and sauté vegetables until soft, approximately 10 minutes. Add curry powder, ground coriander and garlic. Sauté with vegetables for five minutes until coated. Add chicken stock and simmer for 30 minutes, until all vegetables are soft. Remove from heat and puree with an immersion blender or a standard in blender until smooth. Add heavy cream and adjust seasoning to taste with salt and pepper. Serve in warmed soup bowls, garnished with minced chives. Yield: 6 servings.
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