Cranky Curried cream of parsnip soup

[Lucyluu]

Another recipe from the Cranky Restaurant cookbook.
Cranky Curried cream of Parsnip soup
Ingredients
30 gr of EVOO
1 onion quartered
1 inch piece of fresh ginger
2 garlic cloves crushed

2-3 teaspoons curry powder
1 medium floury potato quartered
2 medium parsnips

1 tablespoon stock paste
750 g of water
300 g of milk

yoghurt or double cream
a few chives for decoration

Method
Chop onion garlic and ginger for 5 seconds on speed 6.
Add EVOO and cook @ 100º for 3 minutes speed 2.
Add potatoes and parsnips and chop for 5 seconds on speed 6.
Next add the curry powder and cook for 3 minutes @ 100º on speed 2.
Pour water and stockpaste into TM and cook for 30 minutes @100º on speed 1.5 to 2 (as long as everything is moving).
Add milk then puree @ speed 6 for 20 seconds.
Reheat to 100º for 1 minute speed 2.
Serve with a dollop of yoghurt and a sprinkle of chopped chives.

The ginger gives this soup that burn in the back of the throat so you may want to reduce the quantity of ginger as well as curry if your making it for the children. It’s really a nice soup and you wouldn’t know it was made with parsnips.

[Cuilidh]

Sounds like a good soup, Lucyluu.  Is that from one of the Cranks (London) recipe books?

[Lucyluu]

Yes that's right. I found a few of their books at an op shop and I'm working my way through them. I had never heard of them before.
 All their recipes are vegetarian and the few I have tried are very nice.

[cookie1]

I didn't know such a place existed. If this is like their food it must be good. I just love the 'Cranky' as it catches your eye.

[Cuilidh]

I don't know if the restaurants are still open or not, but I've got three of their recipe books.  I had forgotten about them, so must go through them again.  I do remember they had really good recipes, though. 

Although I've had my TMX for a couple of years now, I'm hopeless (read scared / very tentative for hopeless - despite all the encouragement everyone on here gives) at converting to TMX and, seeing as I now do nearly all my cooking in the TMX, all my old 'traditional' recipe books have been neglected in favour of this forum!

[judydawn]

Give converting a go Marina, once you do your first you will get hungry to try more.  There is always something similar to be found on the forum or in the books and I'm sure you would do well at it.

[Cuilidh]

Thanks, JD, I guess because I can only cook on Sunday's I tend to stick with tried and true forum recipes that have had all the hard work done for me.  I am wary of losing time experimenting - I just need to get my week's food prepped and cooked as quickly as I can so that it will cool down enough for me to stick in the Eski to take back down to Melbourne by late Sunday afternoon to put into the freezer so that we can eat the next week!

I'd love to play about with some recipes and perhaps one day (in about 8 year's time when / if I retire) I might have time to do some. 

In the interim I found a fabulous capsicum and potato soup last week that I might post in the Non TMX area when I get a chance.

[judydawn]

We will then probably convert it for you Marina - soups are the easiest things to do in the TMX