Curried Parsnip Soup with Blue Stilton

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Curried Parsnip Soup with Blue Stilton
Curried Parsnip Soup with Blue Stilton
2 tbsp. butter
1 large onion chopped
1 (32- oz.) container Kitchen Basics Vegetable Stock
1 lb. parsnips peeled and sliced
1 tsp. curry powder
Salt and freshly ground pepper to taste
Crumbled Stilton (in our Deli)
Prep time: 15 minutes, Cook time: 40 minutes

Melt butter in a medium saucepan; add onion and cook over medium heat for 10 minutes, stirring occasionally. Stir in stock, parsnips and curry. Season to taste with salt and pepper. Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Let cool slightly, then puree in a blender or food processor, adding a little water if soup is too thick. Spoon into bowls and top with Stilton.

Makes 4 servings.
Wine Suggestion
Mumm Napa Blanc de Noirs - The spice of the curry and the tang of the Stilton find a perfect match in this softly fruity California sparkler.

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