Curried Parsnip Soup
Start your feast with this elegant, lightly spiced soup—parsnips, curry powder, and cream come together for a cozy first course.
Ingredients
- 3 tablespoons butter
- 1 pound parsnips, peeled and sliced
- 1 cup chopped onion
- 1 garlic clove, chopped
- 1 tablespoon all-purpose flour
- 2 teaspoons curry powder
- 4 cups beef broth
- 1/2 cup whipping cream
- Chopped fresh green chives or onions (for garnish)
Directions
- Melt butter in a large saucepan over low heat. Add parsnips, onion, and garlic. Cover and cook until vegetables soften but do not brown, about 10 minutes, stirring occasionally.
- Mix in flour and curry powder. Stir for 2 minutes.
- Gradually stir in beef broth. Increase heat to medium, cover, and simmer until parsnips are tender, about 15 minutes or longer if needed.
- Cool slightly. Working in batches, purée the soup in a blender until smooth.
- Return soup to the same saucepan. Stir in cream and bring just to a simmer.
- Season to taste with salt and pepper.
- (Optional make-ahead) Soup can be prepared 1 day ahead. Cool slightly, refrigerate until cold, then cover and keep chilled. Reheat to a simmer before serving.
- Ladle into bowls and garnish with fresh chives or green onions. Serve with breadsticks if desired.
Notes
The curry powder enhances the natural sweetness of the parsnips, while cream adds a rich, velvety finish. Simple, elegant, and surprisingly easy.
