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Categories:
butter garlic onion cumin ground coriander parsnips curry paste chicken milk sour cream lemon juice salt
Viewed: 29 - Published at: 9 years agoIngredients
- 2 tablespoons butter
- 1 garlic clove, crushed
- 1 onion, chopped
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 4 parsnips, chopped
- 2 teaspoons medium curry paste
- 2 cups chicken stock or 2 cups vegetable stock
- 2 cups milk
- 4 tablespoons sour cream
- 2 tablespoons lemon juice
- salt and pepper
Method
- In a large sauce pan, fry the garlic and onion in butter for 5 minutes.
- Add the spices and cook for 2 more minutes.
- Stir in the parsnips, being sure to get them coated in the butter.
- Then stir in the curry paste.
- Finally, add the stock.
- Cover and simmer for 15 min, or until the parsnips are done.
- Using a stick blender, blend the soup until it is smooth.
- Add the milk and heat gently for 2 minutes.
- Stir in 2 tbsp of sour cream and the lemon juice.
- Season with salt and pepper to taste.
- Serve with the rest of the sour cream scooped on top.
