The bfia variation on parsnip soup from the Ulster Reform Club.
A Belfast bastion of unionism founded toward the end of the nineteenth century, the club can boast an excellent kitchen. Soups like this one may be a particular strength. Parsnips have a gingery tone that works well with the spices chosen for the Reform soup. Lots of soup.
- 2 Tablespoons neutral oil
- 1 cup diced onion
- ½ teaspoon cayenne
- 1 teaspoon cumin
- 1 Tablespoon curry powder
- 1 teaspoon paprika
- ½ teaspoon turmeric
- 3 cups diced parsnips
- ½ cup hard cider
- 2 quarts chicken stock
- 2 cups heavy cream
- salt and pepper
- Heat the oil over medium heat in a heavy pot.
- Stir the onion into the pot followed by all the spice.
- Cook until the onion softens and clears
- Stir the parsnips into the pot, let them cook for a minute or two, and add the cider.
- Let the cider boil up, add the stock and cook until the parsnips also soften and clear.
- Puree the soup with a hand mixer, then add the cream and bring the soup to the merest simmer: Do not let it boil or the cream may curdle.
- Check the seasoning and serve hot.
Notes:
-The club recipe uses half the amounts of cumin and paprika, white wine instead of cider and vegetable instead of chicken stock.
-Depending on the heat inherent in your curry powder, you may choose to adjust the amount of cayenne.
-The recipe may be halved at constant proportion.