Curried parsnip and apple soup from Waitrose Kitchen Magazine, January 2011 (page 28) by Laura Fyfe

  • sage
  • ground cumin
  • onions
  • apples
  • single cream
  • vegetable stock
  • parsnips
  • baguettines
  • mild curry powder

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Agaillard on July 08, 2021

    Just made but using "radis marteau" (a kind of white bigger and flatter turnip) - no idea if this made a difference, as I am not too familiar with the original parsnip and apple soup flavour. It was nice! I also used creme fraiche instead of single cream, with more generous servings (I think somehow I always do that!). It was really nice and I may do it again and try it with actual parsnips when I can find some.

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