Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Curried Parsnip and Pear Soup
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- #33061
serves/makes:
ready in:
30-60 minutes
30-60 minutes
2 reviews
ingredients
2 tablespoons butter
1 onion, chopped
1 celery stalk, sliced
1 pear, peeled, cored and sliced
6 cups chicken stock
2 pounds parsnips, peeled and chopped
1 bay leaf
1 teaspoon salt
1 teaspoon curry powder
1/2 teaspoon black pepper
1/2 teaspoon nutmeg
1 can (14 ounce size) evaporated milk
fresh basil, for garnish (optional)
6 thin slices pear, for garnish
directions
In a Dutch oven or large saucepan, melt butter over medium-high heat. Stir in onion, celery and pear. Cook, stirring until softened, about 5 minutes.
Stir in chicken stock, parsnips, bay leaf, salt, curry powder, pepper and nutmeg. Cook for about 20 minutes or until vegetables are very soft. Discard bay leaf.
Spoon into blender and puree until smooth. With motor running, pour in evaporated milk through feed tube. Blend until well combined.
Serve immediately garnished with basil and pear slice, if desired. Can be covered and refrigerated for up to 1 day.
added by
yikes_edoc
nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
May 8, 2020
I have been making this for a number of years for our family Christmas dinner. Everyone loves it.
January 28, 2014
Best soup EVER. Next time I will halve the curry or put a large dollop of plain yogurt in for heat control!