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Roasted Root Vegetable Soup with Curried Rutabaga and Parsnip

Chef Terry Gereta,  
Fusion Grill

The presentation of this winter vegetable soup is as impressive as the taste.
Wine pairing: Red Rooster Winery Gewürztraminer

Ingredients
Curried rutabaga
1 L vegetable stock
1 medium rutabaga, peeled and diced
1 tsp vegetable oil
1 tsp curry powder
1 cup coconut cream
Salt & pepper, to taste

Parsnips
1 L vegetable stock
1 pound parsnips, peeled and diced
1 tsp vegetable oil
1 cup 35% whipping cream
Pinch freshly grated nutmeg
Salt & pepper, to taste

Gingered carrots
2 cups water
2 medium carrots
1 small 1/2 inch piece of ginger, peeled and finely diced
1 stalk celery

Method
Curried rutabagas
1.  In a medium saucepan, simmer vegetable stock and rutabagas until they can be pierced with a fork.
2.  Pour stock and cooked rutabagas into a blender.
Purée.
3.  In a small frying pan, heat vegetable oil. Add curry powder and sauté briefly until fragrant.
4.  Add puréed rutabaga. Stir in coconut cream. Bring to a simmer. Season with salt and pepper.

Parsnips
1.  In a medium saucepan, simmer vegetable stock and parsnips until they can be pierced with a fork.
2.  Pour stock and cooked parsnips into a blender. Purée.
3.  In a small frying pan heat vegetable oil. Add puréed parsnips. Stir in whipping cream. Bring to a simmer. Season with nutmeg, salt and pepper.

Gingered carrots
1.  In a saucepan, pour 2 cups water. Add carrots, ginger and celery. Simmer until tender.
2.  Drain water and pour ingredients into blender. Purée

To serve
1.    Ladle rutabaga purée into serving bowl. Tip bowl towards you slightly and, from the opposite side of the bowl, ladle in an equal amount of parsnip purée.
2.    Spoon gingered carrot purée into the centre of the soup.

Yield  6 servings

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