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R.nole
Parsnip soup with chicken and curry
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Ingredients
Directions
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Heat the butter in a soup pot and fry the shallots with the curry and cumin.
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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.
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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.
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Nutrition
520Calories
Sodium0% DV0g
Fat34% DV22g
Protein46% DV23g
Carbs17% DV51g
Fiber0% DV0g
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