- 1 large onion
- 3 cloves garlic
- olive oil
- 1 Tbsp curry powder
- 6 medium parsnips, peeled, finely sliced
- 5 1/2 cups chicken stock
- salt and pepper to taste
- chopped fresh parsley to garnish
- 1/4 cup milk
- 100g blue cheese
Suggested wine match - 2013 Waipara Hills Waipara Pinot Gris
The secret to this soup combination is the addition of some crumbled blue cheese in the base of the soup plate before adding the hot soup. If you prefer, you can serve the room temperature blue cheese on croutes or small toasts on the side.
Cook onion and garlic in a little olive oil until soft. Add curry powder and parsnips, sweat for 5 minutes, making sure parsnips do not catch.
Add chicken stock, bring to the boil and simmer for 30-45 minutes. Adjust seasonings. Purée, then add freshly chopped parsley and milk, just prior to serving.
Crumble blue cheese into bowls. Pour hot soup into bowls, top with parsley and serve.
Tips - If you have additional cream, you can also swirl a little over the edge of the melting cheese for an extra bonus if desired. This is also just as delicious with pumpkin or carrot soup.