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Curried Parsnip Soup (Lactose-free)

Curried Parsnip Soup (Lactose-free) comes together with Parsnips Peeled And Chopped, Onion, Pear Cored And Quartered, Bay Leaf, and Curry Powder. Serves 8. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 2 lb
• 1
• 1
• 1
• 1 tsp
• 5 cup
• 1/4 cup
• 1 cup
• 1/2 tsp
• 1/4 tsp

Method (preview)

1. 1

   Combine the parsnips, onion, pear, bay leaf, curry powder and chicken stock in a large pot.

2. 2

   Bring to the boil; reduce heat and simmer, covered, for 25 to 30 minutes or until parsnips are very tender.

3. 3

   Discard the bay leaf.

4. 4

   Meanwhile, preheat oven to 350F (180C).

5. 5

   Toast the almonds on a baking sheet for about 15 minutes or until fragrant and golden brown. Watch carefully so they don't burn.

6. 6

   Puree the soup, in batches, in a blender or food processor until smooth. Stir in the milk, salt and pepper.

7. 7

   Reheat gently in a saucepan if you plan on serving it hot.

8. 8

   Garnish with almonds.

9. 9

   This soup can be served hot or cold.

10. 10

    MC format by Hallie. Untried.

11. 11

    Contributed to the FareShare Gazette by Hallie; 4 November 2002. www.fareshare.net