It has been a cold bleak blustery Saturday and lunch needed to be warm and comforting – so we had curried parsnip soup out of Jane Grigson’s Good Things.
Four fat parsnips peeled and chopped into chunks and cooked slowly in butter with a chopped onion and some garlic until the parsnips had started to soften and had soaked up some of the butter.
They were seasoned with salt and pepper and a generous helping of mild curry powder and then covered in some half decent vegetable stock, brought to a simmer, and left to cook for forty minutes or so.
They went through the Magimix and we ate the soup with the remains of the bread from Thursday’s bread circle.
Listening to the new album by Natalie Prass.