Curried Parsnip Soup
1 tablespoon butter, plus a dash of olive oil
1 large onion, peeled and roughly chopped
2 cloves garlic, peeled and roughly chopped
1 piece fresh ginger, peeled and roughly chopped to measure 1/2 teaspoon
1 tablespoon garam masala
1 teaspoon hit curry powder
1 pound parsnips, peeled and chopped into chunks
1/4 c crème fraîche (reserve a tablespoons' worth to swirl before serving)
1 liter organic stock - chicken or vegetable (just under 4 1/4 cups)
1 handful fresh coriander leaves for garnish
Heat a splash of olive oil and the butter in a large saucepan. Add the onion, garlic, ginger and garam masala and curry powder. Sauté for around 7-10 minutes, until the onions are soft and sweet.
Add the chopped parsnip and stir together so that everything gets coated in the spices. Add the stock, season well and bring to the boil. Turn down the heat and simmer for 30 minutes with a lid on.
Use a fork to check that the parsnips are tender. If cooked so that they are firm but not hard, remove them from the heat and liquidize with a blender. Taste the soup to see if it needs a little more salt or red pepper. Stir in the wine and crème fraîche when soup is reheated before serving. I swirl a little crème fraîche once the soup is plated and sprinkle chopped coriander (cilantro).
Serve with Inman Family Pinot Gris