Filter
Reset
Sort ByRelevance
R.nole
Parsnip soup with chicken and curry
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the butter in a soup pot and fry the shallots with the curry and cumin.
-
Add the potato and parsnip and pour in the stock. Cook gently for 20-25 minutes and puree the soup. Add a splash of water if the soup is too thick.
-
Stir in the cooking cream and chicken. Season the soup with salt and pepper and sprinkle with the parsley. Cut the toasted bread diagonally and serve with the soup.
Blogs that might be interesting
-
20 minLunchpears, dough for savory pie, butter, flour, milk, salt, pepper, egg, blue cheese,pear cake with blue cheese from sabina posthumus -
20 minLunchegg, White wine vinegar, yogurt, stalk of celery, in tiny cubes, black olives without pip, chopped finely, capers, drained, wholemeal bulbs, handful of lamb's lettuce, roasted peppers, in long strips,wholemeal ball with egg salad -
15 minLunchroasted peppers (from pot), Mozzarella, Focaccia, tomato sauce (Italia Polpabella), salami,focaccia toast -
20 minLunchnarrow noodles, vegetable stock, herbal broth, fresh ginger, soy sauce, pod, sugarsnap, spring / forest onion, pak choi, fresh coriander,noodle soup with green vegetables
Nutrition
520Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs17% DV51g
Fiber0% DV0g
Loved it