Читать книгу The First-Time Cook - Sophie Grigson, Sophie Grigson - Страница 41

When my Mum, the food writer Jane Grigson, came up with this wonderful soup way back in the 1970s, it seemed quite radical. Now, almost everyone has caught up with it, and variations on the theme abound. The original combination of humble parsnips and curry remains one of the best.

Follow the Good Vegetable Soup recipe on page 20, using a ¹/₂ tablespoon curry paste (or a little more if you like things extra spicy) as the aromatic element, and replacing potato and vegetables with 500g (18oz) parsnips, which are starchy enough to thicken the soup without aid. Smaller parsnips should be peeled, then sliced, discarding the top. After peeling, larger parsnips will need to be cut into chunks, then quartered lengthways to reveal the tougher inner core. Cut this bit out and chuck it in the bin. Use what is left for the soup.

This is a soup that takes particularly well to being finished with a little cream swirled into each bowl and a scattering of croûtons.