from Victoria Amory

Cream Of Parsnip With Curry

Ana B. Remos

Winter recipe from Victoria Amory.


This fabulous winter soup is sensational as a starter to a swell dinner party as it looks like vichyssoise but is actually made with parsnips. Use the thinnest parnisps you can find; the larger ones tend to be hard. And garnish the soup with Victoria Amory’s Pear & Apple Cooking Sauce. Delish!

Cream of Parsnip with Curry
Photo: Svetlana Kolpakova / 123RF Stock Photo.

2 tablespoons olive oil
2 pounds parsnips, sliced into even pieces
2 tablespoons ginger, minced
2 medium leeks, pale green and white part, sliced
1 tablespoon curry powder, or more to taste
salt and fresh ground pepper, to taste
4-5 cups chicken broth, low sodium
1/2 cup heavy cream

In a pressure cooker heat the olive oil until hot. Add the parsnips, leeks, fennel and ginger and sauté until the leeks are slightly soft. Add the curry powder and season with salt and pepper. Add the broth. Lock the lid and bring to high pressure and cook for 6 minutes. Release the pressure manually and open the lid away from you. Taste to adjust seasonings, stir in the cream and, working in batches, puree the soup in a blender or food processor to your desired consistency. Return to the pot to keep warm. Serve garnished with Pear & Apple Cooking Sauce.


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