Week One: Recipe Two

Spiced Parsnip Soup

Ingredients

• 2 tablespoons butter
• 1 medium onion, chopped
• 1 pound parsnips, peeled and cubed- BOUNTY
• *Cut like a pineapple (cut the center out, it doesn't taste good) and 1 pound equals two cups!
• 1 clove garlic, finely chopped
• *minced garlic bought in the store works fine
• 2 teaspoons curry powder
• 1 cube chicken bouillon
• 3 1/4 cups boiling water
• 1/2 cup heavy cream
• salt and pepper to taste
• 1 pinch red pepper flakes or paprika for garnish

Melt the butter in a large saucepan over medium heat. Fry the onion in butter until soft, about 5 minutes. Add the parsnips, garlic and curry powder, and fry for a couple of minutes to release the flavors. Mix the bouillon cube into the boiling water, and pour into the saucepan. Stir to remove any bits of vegetable from the bottom of the pot. Simmer for 15 minutes or until parsnips are soft and easy to break with a wooden spoon.

Remove from the heat, and blend with a hand mixer or immersion blender. Stir in the cream, and heat through. Do not boil. Season with salt and pepper to taste, and garnish with red pepper flakes or paprika.

This soup was delicious! If you like curry flavors you will love this. You can pick the type of curry flavor that you like to customize it to your liking. The curry powder I used was just the one that was in the spices row at the grocery store (I couldn't find anything else). The curry makes it a little spicy and then adding the red pepper on top made it just a little more spicy but not too bad. The bread I picked was just a baguette style bread with garlic in the middle. I spread butter on top and then put it under the broiler for about 3-5 minutes. Not only was this really tasty but it was really filling.

Enjoy!

Bounty Hunter