curried parsnip soup

[Guest guest]

Barnes and nobel had this book on their bargain table today. only $6

lots of pictures to motivate us to cook.

 

 

* Exported from MasterCook *

 

Curried Parsnip Soup

 

Recipe By :Food Lover's Guide to Vegetarian Cooking

Serving Size : 4 Preparation Time :0:00

Categories : Soups

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound parsnips

2 ounces butter

1 1/2 teaspoons ground coriander

1 teaspoon ground cumin

1/2 teaspoon ground turmeric

2 1/2 cups milk and broth or water -- mixed

4 drops tabasco sauce -- or to taste

salt and white pepper -- to taste

GARNISH:

2 tablespoons light cream

chopped fresh cilantro or parsley

curried garlic croutons (optional)

 

1. Scrub and trim the parsnips and chop into 3/4 inch dice. Cover with cold

water until needed.

 

2. Melt the butter in a heavy saucepan and fry the spices in it, without

browning, to release the flavors.

 

3. Add the drained parsnips and turn until well coated. Add the milk and broth

or water and simmer, covered, for 20 minutes or so, until the parsnips are just

tender.

 

4. Strain, puree or process the soup until smooth.

 

5. Reheat and season to taste with tabasco, salt and pepper.

 

6. Serve hot in a bowl; add a swirl of cream and a sprinkle of cilantro or

parsley. Curried croutons are good with this soup.

 

Description:

" Golden yellow soup with Indian spice "

Copyright:

" 2000 Quantum books "

Yield:

" 4 cups "

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Per Serving (excluding unknown items): 255 Calories; 15g Fat (51.4% calories

from fat); 7g Protein; 25g Carbohydrate; 5g Dietary Fiber; 42mg Cholesterol;

206mg Sodium. Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Vegetable; 1/2 Non-Fat

Milk; 3 Fat; 0 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 2000 0 0 0 0 383 489

 

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