Snorri's Mum's Pea & Parsnip soup

PEA & PARSNIP SOUP

Serves about 6

4 oz butter
2 onions
6 oz parsnips
2 pt strong chicken stock
9 oz frozen peas
1/2 tsp curry powder
large sprig mint
1/4 pt cream
salt and pepper to taste
garnish: sprig mint


Melt butter and sauté onions and parsnips (diced small) till they absorb the butter, but do not brown. Pour in the stock and simmer (covered) until cooked – around 45 minutes. Add the peas and seasoning, cook for 5 minutes more.

Allow the broth to cool a little. Add curry powder and rough-chopped mint. Purée. At this stage, divide into portions and freeze any excess, if required.

To serve, add milk (about 1/4 volume), bring the soup back to the simmer, then serve with a swirl of cream.





So easy, even I can make it

Snorri

ooh i dont like parsnips so at least i dont wish i could cook this one