Friday, November 16, 2012

Parsnip and curry apple soup

Jennifer and Will came for dinner a few weekends ago. I made this parsnip soup, salad and Flammkuchen - Michael made his pumpkin  crème brûlée. Michael got a lot of attention from the animals that afternoon while dicing the speck:

and this is what the table setting looked like:

Finally, here is the photo and recipe of the delicious parsnip and curry apple soup, which I am planning to make for the international group's Thanksgiving dinner this year:

2 tablespoons unsalted butter
5 cups chopped peeled parsnip (about 2 pounds)
3 cups chopped peeled Fuji apple (about 1 pound)
1 1/2 cups chopped onion
2 teaspoons chopped peeled fresh ginger
1 1/2 teaspoons ground coriander
1/2 teaspoon ground cumin
1 teaspoon curry
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
2 garlic cloves
3 cups stock
2 cups water
1 tablespoon cider vinegar
1/2 cup plain low-fat yogurt

Melt the butter in a large saucepan over medium-high heat. Add parsnip and next 9 ingredients (through garlic); sauté 8 minutes. Add stock, 2 cups water, and vinegar; bring to a boil. Cover, reduce heat, and simmer for 30 minutes or until parsnips are tender. Remove from heat; uncover. Let mixture stand 10 minutes.
Blend until smooth with a stick/immersion blender. Top each serving with 1 tablespoon yogurt.

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