Curried Parsnip Soup with Apple Compote
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| Curried Parsnip Soup 4 parsnips peeled and diced 4 cups | |
| 1 tbsp | vegetable oil |
| 2 tbsp | butter |
| 1 cup | chopped onion |
| 1 tbsp | chopped Ginger |
| 1 tbsp | medium curry paste |
| 1 empire apple 1 cup peeled and diced | |
| 5 cups | chicken stock |
| 1/2 cup | coconut milk |
| Salt to taste | |
| 1. Preheat oven to 400F 2. Toss parsnips in oil place on baking sheet for 15 to 20 minutes until browner but not fully cooked. 3. Heat butter in soup pot medium heat. Add onion and Ginger, sauté for 2 minutes. Add curry paste and stir. Add apples and parsnips and cook 2 minutes. 4. Add chicken stock and bring to boil. Cover reduce heat and simmer for 15 minutes. 5. Purée soup, add coconut milk and simmer for 5 minutes. Salt to taste. Apple Compote (to spoon in middle of soup bowl before serving) | |
| 1 tbsp | butter |
| 1/2 tsp | sugar |
| 1/2 cup | apples diced in 1, 4" pieces |
| 1/2 tsp | grated lime rind |
Heat butter, add sugar then apples. Cook until apples are slightly golden (about 4 minutes). Stir in lime rind.
Garnish soup.
Recipe uploaded with Shop'NCook for iPhone.
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