Tuesday, 20 November 2012

Curried Parsnip Soup and Ouseburn Open Studios

I'm going to be hanging out at Ouse Street Arts Club again this weekend, as part of Ouseburn Open Studios we are one of 8 venues opening their doors to members of the public. The Ouseburn Valley is the creative heart of Newcastle and on the last weekend of November the much-anticipated Ouseburn Open Studios event sees venues open their doors, offering a unique chance to come and see inside the studios of over 200 artists and designer-makers.


At the Arts Club we have set up an art-mini-mart with work to buy from the lovely Amy Dover, Laura Sheldon, Prefab77, Muro Buro, Bubblegum Vegas and Louise Green. There are some amazing prints framed and unframed, cards, T-shirts, ceramics, jewellery, dresses and tote bags for sale. Totally unique Christmas presents, I might have to do a spot of shopping myself... We also have a tiny pocket cinema showing a range of short films all weekend.

I will be manning the fort and also providing sustenance; Curried Parsnip Soup and Sausage Stew will be on hand to warm you up, with coffee from the Ouseburn Coffee Company by the cup and the bag too...


I discovered this parsnip soup last week when trying to decide what was a fitting end to the parsnips I grew myself this year. It is a simple yet delicious soup that will hopefully keep all the Open Studios visitors warm and full. A rich earthy parsnip soup with spicy curry and garlic, delicious.

Peel and chop 4 large parsnips and 1 onion and add to a baking tray with a big glug of olive oil. Add a clove of garlic still in its skin and 2 teaspoons of medium curry powder, along with a sprinkle of salt and pepper. Then roast at 200°C for about 20 minutes or until golden and soft.


Then add the contents of the tray to 600ml of chicken stock, scraping everything you can out of the baking tray for extra flavour. Then simmer the roasted parsnip mixture in the stock for about 10 minutes. Allow it to cool slightly and check to see if it needs any salt or pepper then blend until it's smooth. I added a tablespoon of crème fraiche at the end for extra creaminess. These amounts will serve 2. The rich earthy parsnip is delicious with the spicy warm curry, just the thing to warm you up as winter approaches...

1 comment:

  1. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


    Simon

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