Curried Parsnip, Apple and Fig Soup

Here is another recipe from my "Tyn Y Coed Kitchen"..Tyn Y Coed translation.."House in the Woods".. 

I first tasted this lovely soup at a little cafe..(pronounced caffee)..in the town I live in, in North Wales.

It was Autumn when I first tasted this soup. I have to think Autumn is the perfect time to serve it!

HOWEVER....it is perfect for anytime.... so light and flavorful.. I am sharing it now.

To start I chop..Onions, Parsnips, Celery and Apples, tossing them into my Biggest Pot as I chop.. I pour chicken stock along with extra water to cover and toss in dried chopped figs...I love curry ...yumm along with  the nice hot bite Graham Marsala gives to a dish..salt and you have it..
Boil, covered until the veggies are nice and soft. Al-dente is not a good plan with this dish, the softer the better..I DO NOT peel the Apples..vitamins..vitamins tucked into those skins...I do not peel the Parsnips either.,.
After everything is nicely soft and smelling like heaven. Shut the heat off , take the lid off and let it cool to just warm.

Now get your blender out of where ever you have it hidden.

Pour enough of the boiled veggies to bring  your blender vessel to half full..leave out as much broth as possible, I use a colander to strain the broth off . Save the broth and pour back into your pot to reheat..

                                                                             

I need to purée TWO batches.

Now  Pour the veggie purée back into the pot along with the reserved Broth..

 

Reheat. Season with salt or pepper etc..to taste..and you have it!

I DO have the recipe I have conjured up here for you! :o)

Into my Biggest Pot..I put

4 Good size Parsnips

3 medium Apples

6 Whole dried Figs..chopped or clipped with my kitchen sheers..

1 Cup chopped Celery

1 medium to large whole Yellow Onion or Sweet Onion

1 1/2 pint Chicken Broth 

2 Cups water to just cover

Spices

11/2 Tablespoon Curry Powder

1/4 tsp Graham Marsala

1 tsp or less salt

Let come to a boil..then simmer on a Low Boil until tender and nicely soft.. cool and blend without too much Broth...remember to  Reserve broth ..return to kettle stir broth and veggie purée together..reheat and serve.. 

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