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Ingredients
- 3 tbsp extra virgin olive oil, plus extra
- 2 tbsp butter
- 8 brown shallots, finely sliced
- 4 large parsnips, roughly chopped
- 2 tbsp curry powder
- 41/2 cups milk
- 11/4 cups cream
- sea salt and freshly ground black pepper
- 2 tbsp coriander leaves
Method
Heat 3 tbsp oil and butter in a large saucepan over medium heat.
Add shallots and cook until soft but not coloured, then add parsnip and curry powder and cook for 5 minutes.
Add milk and cream, bring soup almost to the boil and cook gently, uncovered, for 30 minutes (try not to let it boil).
Allow soup to cool slightly, then roughly purée it using a hand-held blender (or transfer to a food processor or blender).
Reheat soup gently, season to taste and serve in bowls garnished with coriander and a drizzle of olive oil.
