Friday, October 1st, 2010
This classic has been passed down through the generations. My Nanna used to make this during the second world war, as parsnips were readily available and curry powder was readily available.
My mum (Bunny) has made this soup for years and both my sister and I enjoy it from time to time during the cooler times ; )
Ingredients:
10 parsnips
1 large brown onion
2 birds eye chilies
Chicken Stock
Thickened Cream
Fresh Coriander
Keens Curry Powder
Lavender Honey
Salt and pepper
Method:
In a large pot, sauté the onions, chili and coriander root in a little butter, until translucent and aromatic. Add two teaspoons of the Curry powder.
Throw in the cubed parsnips and allow them to sweat for a little bit.
Cover the veggies in the chicken stock and bring to the boil.
Allow to simmer for 15 minute (or until the parsnips and soft).
Remove from the heat and stir in the cream.
Sling the whole lot into a blender and process until smooth.
Pass the soup through a sieve for a Rich, smooth, creamy consistency.
Serve with toasted sesame baguette, a dollop of greek style yoghurt and a dod of Harissa chili sauce.
We enjoyed this soup with a bottle of Monteith’s Doppelbock winter ale. Yum!
Made By Lara
Tags: chicken stock, chilli, curry, fresh, Fresh Coriander, Lavender Honey, onion, parsnips, Soup, Soupa league, soupaleague, tasty, The National Grid
Posted in Ready in ten, Soup-a League, TOP SCORES, Veggie Soups, seasonal | 1 Comment »
Thursday, September 16th, 2010
Ingredients
• 1 cauliflower
• 3 rashers bacon, chopped
• 2 medium onions, finely diced
• 4 cups water
• 4 chicken stock cubes
• 4 tablespoons fresh parsley, finely chopped (about 1 bunch)
• Some olives (adds salty taste so dont use salt)
Method
Combine bacon and onion in a large saucepan and cook until onion is soft.
Add cauliflower, water and stock cubes, bring to boil, reduce heat and allow to simmer, covered for 20 minutes until cauliflower is tender.
Blend or process the soup until smooth. Add cream,parsley, olives and blend again.
Reheat without boiling to serve.
Serve with Sonoma™ Bread for extra awesome.
Yup!
Tags: bacon, black pepper, Cauliflower, chicken stock, flatleaf parsley, olive, onion, parsley, salt and pepper, Simo Barrett, Simon Barrett, Soup, The National Grid, winter warmers
Posted in Ready in ten, Soup-a League, Soups with meat, TOP SCORES | No Comments »
Thursday, May 14th, 2009
Ingredients:
1 packet frozen baby peas
1 packet rindless short bacon
1 carton Chicken stock
1 brown onion
1 chilli
crumbly greek feta cheese
fresh mint
butter
salt & pepper
Method:
In a large pot, melt a large knob of butter.
Chop the onion and the chilli and throw into the butter, cook until the onion becomes fragrant and translucent.
Add the frozen peas and the Chicken stock and bring to a simmer.
Cut the bacon into skinny little strips.
In a separate frying pan, fry the bacon until nice and crispy.
Using a bar mix, whizz the soup to the desired consistency.
Pour the soup into a bowl and top with the bacon, a sprinkling of crumbled feta and finely sliced fresh mint leaves.
Serve with ploughmans loaf
Yummy winter warmer
Tags: delicious, Feta, Lara Allport, Matthew Conway, mint, Peas, salt and pepper, Simo Barrett, Soup, Soupa league, The National Grid, winter warmers
Posted in Ready in ten, Veggie Soups | 1 Comment »
