Curried Parsnip Soup
Submitted by chris
Velvety pressure cooker parsnip soup with curry, ginger, and rolled oats for body, finished with a swirl of cream. Sweet, earthy, and warming. On the table in about an hour with minimal hands-on time.
YIELD
4 servingsPREP
15 minCOOK
30 minREADY
1 hrsParsnips are the most underrated root vegetable in the game, and this soup is your proof.
Sliced parsnips cook under pressure with celery, ginger, curry powder, and rolled oats (which melt into the broth and give it a silky, creamy body without loading up on cream). Six minutes at high pressure and everything is tender enough to puree smooth.
A finish of heavy cream is optional but takes it from cozy to luxurious. The natural sweetness of the parsnips plays beautifully against the warmth of the curry and the bite of fresh ginger.
Pro Tips
- Bloom the ginger and curry powder in the butter for a few seconds before adding anything else. This step is quick but it intensifies the spice flavor dramatically.
- The oats dissolve during cooking and act as a natural thickener. If you prefer a thinner soup, use a quarter cup instead of half.
- Puree all of the soup for a silky-smooth finish, or leave some chunks for a more rustic texture.
- No pressure cooker? Use a regular pot and simmer covered for about 25 minutes until the parsnips are very tender.
Ingredients
Directions
Peel, trim and cut the parsnips into ½-inch slices.
Cut large tops into 2 to 3 chunks.
Heat the butter in the pressure cooker.
Add the ginger and curry powder, stirring constantly for 5 seconds.
Add the celery, and stir to coat with the butter .
Add the parsnips, stock, oats, and salt to taste, if desired.
Lock the lid in place and over high heat bring to high pressure.
Adjust heat to maintain high pressure, and cook for 6 minutes.
Let the pressure drop naturally or use a quick-release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
Purée all or part of the soup in a blender or food processor.
Reheat, stirring in cream if desired.
Adjust seasonings and serve.
Comments
