Peel and thinly slice parsnips. Heat butter in a large heavy pan and add parsnips, shallot and garlic. Cook over med-low heat until vegetables are softened but not colored, stirring occasionally.
Add cumin and coriander to vegetable mixture and cook, stirring for 1-2 minutes. Gradually add hot chicken stock and blend well. Cover and simmer for about 20 minutes, or until parsnips are soft. Remove from heat and let cool slightly.
Puree the soup in a food processor. Check and adjust consistency and seasoning as needed. Add the cream and reheat without boiling. Serve immediately, sprinkled with chopped chives.
Serving
Suggestions
Served with a Sausage Potato Puff in each bowl. Great combination!
Originally Submitted
11/15/2011
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