Spicy English Parnsip Soup -- Spurge-Laurel Day, 1st of Rainy, Year 233

[neotoma]

Dad recently asked for this recipe. It is from 12 Months of Monastery Soups by Brother Victor-Antoine d'Avila-Latourette, who was a Bendictine monk in New York state.

Ingredients

• 4 parsnips (about 1 lb/500g), peeled and sliced


• 2 medium-sized potatoes, peeled and cubed


• 1 large onion, chopped


• 1 garlic clove, minced


• 4 tablespoons of butter, margarine, or oil of choice


• 1 teaspoon curry powder


• 1/2 teaspoon ginger powder


• 6 cups stock of choice (I suggest chicken or vegetable; for a thicker soup, use only 4 cups stock)


• 1/2 cup of half&half or heavy cream (or creamline milk, if that's all you have)


• salt and white pepper to taste (use black pepper if you don't have white pepper)


• chopped parsley, as a garnish

Directions

1. Melt the butter in a good sized soup pout (at least 6 quarts) and add the prepared vegetables. Saute them lightly for 2 to 3 minutes.


2. Sprinkle the curry powder and ginger on top and stir the vegetables thoroughly. Add the stock and bring the soup to a boil. Once it reaches boiling, lower the heat and simmer the soup, covered, for 30 minutes.


3. Blend the soup in a blender or food processor until thick and creamy and then return it to the pot (or use an immersion blender). Reheat the soup, add the half&half and the seasonings, and stir well. Add more curry powder if the soup seems to need it. Do not let the soup come to a second boil.


4. Serve the soup hot with some finely chopped parsley as garnish.

Serves 6-8 and goes well with crusty bread.

Parnsips are not always available, so you might want to check your local grocery's website if they list what they have in stock; if they are available, they will be with the rest of the root vegetables, and look like large, knobby, white carrots, and usually sold in 1-poound bags (at least on the east coast of the USA).