Recipes

Mary Berry's Parsnip Soup: A Comforting Delight

Name: Mary Berry's Lemon and Blueberry Cake
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 9-inch cake
Cuisine: British
Ingredients: 2 large eggs; 1 cup granulated sugar; 1 cup sour cream; 1/2 cup light olive oil or vegetable oil; 1 tsp vanilla extract; 1/4 tsp salt; 2 cups all-purpose flour; 2 tsp baking powder; 1 medium lemon (zest and juice, divided); 1/2 Tbsp corn starch; 16 oz fresh blueberries; Optional: Powdered sugar for dusting; For the Lemon Glaze (Optional):; Juice of 1/2 lemon; 1 tablespoon sugar

Mary Berry's Parsnip Soup

Mary Berry's Parsnip Soup, a classic British dish, stands out with its unique blend of flavors and textures. It's a dish that warms the soul, particularly in the colder months, and is a testament to Mary Berry's culinary expertise. With a hint of curry powder, it offers a sophisticated twist on traditional parsnip soup, making it a favorite in many households.

Cultural or Historical Context

Parsnip soup, a staple in British cuisine, has evolved over the years. Mary Berry, a renowned British food writer and television presenter, has put her unique spin on this classic dish, elevating it with her culinary skills. Her version, with mild curry powder and single cream, is a modern take on this traditional comfort food.

Ingredients List

Butter: 60g (2oz)
Parsnips: 1.5 kg (3 1/3 lb), coarsely chopped
Onion: 1 large, chopped
Garlic: 2 large cloves, crushed
Mild Curry Powder: 4 teaspoons
Vegetable or Chicken Stock: 2.5 liters (5 pints)
Salt and Black Pepper: to taste
Single Cream: 400ml (14 fl oz)
Fresh Chives: for garnishing

Preparation Instructions

Melt butter in a saucepan over medium heat.
Add chopped parsnips, onions, and garlic to the pan. Cook gently for about 5 minutes until the onions soften.
Stir in the mild curry powder and cook for an additional minute.
Pour in the vegetable or chicken stock. Season with salt and pepper.
Bring to a boil, then reduce heat, cover, and simmer for about 20 minutes until parsnips are tender.
Blend the soup to a smooth consistency using a food processor or blender.
Return the soup to the saucepan, gently warming it while stirring.
Adjust seasoning as needed. Add single cream, stirring gently.
Serve immediately, garnished with freshly chopped chives.

Storage and Reheating

In the Fridge: Store in an airtight container for up to 4-5 days.
In the Freezer: Freeze in suitable containers for up to 3 months. Thaw in the refrigerator before reheating.
Reheating: Gently reheat on the stovetop or in the microwave, stirring occasionally to maintain the creamy consistency.

Nutritional Information

Per Serving:

Calories: 450
Fat: 22g
Carbohydrates: 57g
Protein: 6g
Fiber: 10g

Frequently Asked Questions (FAQ)

Can I make a vegan version?

Yes, use olive oil instead of butter, vegetable stock, and a plant-based cream.

Can I freeze this soup?

Absolutely. Store in an airtight container for up to three months.

Is the soup spicy?

The mild curry powder adds subtle warmth without making it overly spicy. Adjust the spice level to your taste.

Can I use heavy cream instead of single cream?

Yes, for a richer and creamier soup, heavy cream is a suitable substitute.

What side dishes pair well with this soup?

It pairs nicely with crusty bread, a simple salad, or a cheese and fruit platter.

Mary Berry’s Parsnip Soup is more than just a dish; it's a comforting experience. Its creamy texture and delightful curry undertones make it perfect for cozy evenings. Whether as an appetizer or a main course, it’s a versatile and satisfying choice. Pair it with your favorite sides and enjoy the warm embrace of this delightful soup.