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: 15 minutes, Cook: 40 minutes, Serves: 4

1. 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.

2. Let cool slightly, then puree in a blender or food processor, adding a little water if soup is too thick.

3. Spoon into bowls and top with Stilton.

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.
Nutritional Information:
230 calories, 8 g protein, 11 g total fat (7 g sat., 0 g trans), 24 g carbohydrate, 6 g fiber, 7 g sugar, 30 mg cholesterol, 710 mg sodium, 4.7 points


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