Curried Parsnip Soup — Luke Mangan & Company
https://www.lukemangan.com/recipes/curried-parsnip-soup
Ingredients
- 60 ml (2 fl oz/¼ cup) extra virgin olive oil
- 2 tablespoons butter
- 8 French shallots, thinly sliced
- 4 large parsnips, peeled and roughly chopped
- 2 tablespoons good-quality curry powder
- 1.125 litres (39 fl oz/4½ cups) milk
- 310 ml (10¾ fl oz/1¼ cups) thin (pouring) cream
- 2 tablespoons coriander (cilantro) leaves”
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