Spiced Parsnip and Coconut Soup
Ingredients
2 tablespoons butter
1 tablespoon olive oil
5 medium shallots, finely chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 small dried or fresh red chili, finely sliced
1 teaspoon ground turmeric
1 teaspoon ground cardamom
2 large parsnips, peeled and chopped
1 teaspoon flour
1 litre chicken stock
200ml coconut cream
salt and freshly ground black pepper
small bunch chives to serve
Description
When Cuisine decided to celebrate the return to fashion of British food, I turned to the books of celebrated English food writer Jane Grigson for some ideas. Her favourite root-vegetable soup was curried parsnip. My version is spicier, using shallots and parsnip cooked in oil and butter with a mixture of spices, well-flavoured chicken stock, and a finishing touch of thick coconut cream.
Method
Heat the butter and oil in a heavy saucepan and add the chopped shallot and all the spices. Cook over a low heat for five minutes until the shallot is soft (but not coloured). Add the parsnips and place a sheet of baking paper directly over them to keep the steam in. Cover the saucepan with a tightly fitting lid and continue to cook.
When the parsnips have softened a little (about 10 minutes), stir in the flour and cook for one minute, then stir in the chicken stock. Bring to a gentle simmer. Cook for a further 20minutes, stirring occasionally.
Cool slightly and puree in a food processor or a blender until smooth. Strain and return the puree to a clean pan. Add the coconut cream and season with salt and pepper to taste. Reheat to serve, and garnish with a few chopped chives.
Categories
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