Surely there is no better month for soups than January. Cold afternoons and the aftermath of December’s over-indulgence mean that soups are both comforting and virtuous, depending on how much thickly buttered bread you eat with them. The key ingredients of this soup work well together; the earthiness of the parsnip and the sweetness of the pear are lifted by the heat of the curry powder. The recipe is from https://www.goodtoknow.co.uk/recipes/curried-parsnip-and-pear-soup
The recipe ticks all the boxes for me; it’s seasonal, spicy and just a little bit decadent with its showy but delicious garnish. It’s extremely easy to make and will brighten anyone’s January afternoon.
- 50g butter
- 1 onion, roughly chopped
- 2 tsp curry powder (You can make this by using equal measures of crushed cumin coriander and mustard seeds, turmeric and chilli (flakes or powder)
- 600g parsnips (about 6), roughly chopped
- 3 pears, quartered
- 500ml milk
- 800ml vegetable stock
- 3 tbsp double cream
- To serve
- Knob butter
- 1 pear, sliced
- Small handful of pumpkin seeds
- Heat the butter in a large pan and add the onion and curry powder. Gently sauté for 5 minutes, or until the onion softens.
- Put the parsnips and pears in the pan and stir so that they become well coated in the curry butter. Pour in the milk and stock, bring to the boil, then reduce the heat and simmer for 20-25 minutes.
- Check that the parsnips are tender before removingfrom the heat. Blend using a food processor or hand blender, then stir through the cream and season to taste.
- To serve: melt the butter in a frying pan and carefully add the pear slices. Allow the pear to fry for 1 minutes then use tongs to flip it and allow the other side to cook for a further minute.
- Ladle the soup into bowls and garnish with pear slices and pumpkin seeds.