Glenfalloch's curried parsnip and pear soup

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Photo: Linda Robertson
Photo: Linda Robertson
Glenfalloch's curried parsnip and pear soup

Serves 6

400g parsnip, peeled and diced
200g pears, cored, peeled and diced
50g shallots, peeled and finely diced
20g ginger, peeled and finely chopped
½ tsp curry powder
½ tsp turmeric
½ tsp garam masala
6 curry leaves, fresh or dried
½ stick of lemongrass, pounded
salt to taste
700g vegetable stock
3 Tbsp extra virgin olive oil

Heat olive oil in a big pot to medium temperature, then add shallot, garam masala, turmeric, ginger, curry leaves and curry powder. Cook for 1-2 minutes, stirring frequently.

Add parsnip, lemongrass and a pinch of salt. Keep cooking for 5 minutes, stirring frequently.

Add vegetable stock and bring to simmer. Cook for 10 minutes.

Add pears and cook for a further 10 minutes.

Transfer to a blender and puree on highest setting until you have a smooth texture.

Pass through a fine sieve.

We serve the soup with caramelised pears, masala-infused olive oil, coconut yoghurt and toasted coconut.

Recipe requested by Suzanne Bennett, of Dunedin. Recipe provided by Glenfalloch Restaurant.

• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email, including your name, address and a daytime telephone number, and we will request it.


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