Soups Recipes - Curried Apple and Parsnip Soup

Ingredients

• 25 g/1 oz/2 tbsp butter

• 1 onion, chopped

• 1 parsnip, finely diced

• 2 eating (dessert) apples, chopped

• 5 ml/1 tsp curry paste

• 450 ml/2 cups vegetable stock

• 150 ml/2/3 cup single (light) cream

• 50 g/2 oz/2 cup cooked long-grain rice

• Salt and freshly ground black pepper

• Snipped chives

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Method:

1. Melt the butter in a saucepan. Add the onion and parsnip and fry (sauté), stirring for 3 minutes.

2. Stir in the apple and cook for 2 minutes. Stir in the curry paste and the stock.

3. Bring to the boil, reduce the heat, cover and simmer gently for 8 minutes until the parsnips are tender.

4. Puree in a blender or food processor. Return to the pan. Stir in the cream and rice and season to taste.

5. Heat through but do not boil. Serve garnished with the chives.