Parsnip – Pear Soup with Curry
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g parsnip (s)
- 200 g potato (s), floury boilin
- 70 g onion (s)
- 2 tablespoon rapeseed oil
- 1 teaspoon curry powder
- 1 liter vegetable stock
- 300 ml milk
- Salt and pepper, black
- 2 small pear (s)
- 1 tablespoon butter
- 1 chilli pepper (s), red
- 1 sprig basil
Print Recipe
Pin Recipe Instructions
- Peel the parsnips and potatoes and cut into 2 cm cubes, peel and finely dice the onions.
- Heat the rapeseed oil in a saucepan. Sweat onions, parsnips and curry powder in it for 5 minutes. Pour the vegetable stock on top. Add the potatoes and simmer for about 20-30 minutes. Add the milk, puree everything and season with salt and pepper.
- Wash the pears and cut them in half. Melt the butter in a pan, fry the pears with the cut side facing down, put the pan lid on and continue frying for 5 minutes over a very low heat.
- Wash, core and finely chop the chilli pepper. Rinse the basil with cold water and pluck the leaves off.
- Fill the soup into 4 bowls, carefully place one half of the pear in the bowl with the cut side up. Serve sprinkled with chilli and basil.
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