Curried Parsnip Soup

Another great dish from my Portland friends!

Parsnips are the long white carrot looking roots you see in the grocery store. They are quite sweet and taste so good in the soup. The first time I tried this, my initial thought was "ahhh...comfort food". The curry adds little warmth but the crème fraîche balances it just right. Make sure to have a little bread for dipping as you'll want every last drop!

Ingredients
4 tbsp. olive oil
1 large onion, peeled and finely chopped
½-1 tablespoon curry powder
2 tbsp. flour
2 medium parsnips, washed, peeled, and diced
40 ounces vegetable broth or chicken
7 ounces crème fraîche, (may also use sour cream)
3 ½ ounces green beans, trimmed and cut into 1 inch fingers
3 ½ ounces peas, fresh or frozen

Method
1. Heat olive oil and gently saute the onions for ten minutes
2. Remove from the heat and stir in the curry powder and flour.
3. Return to the heat and cook, stirring continuously for three minutes.
4. Add the diced parsnips and stir for two more minutes.
5. Pour in the stock and bring to a boil.
6. Simmer for twenty minutes, or until the parsnips are tender.
7. Liquidize mixture in a blender, return to the pan, and bring back to a simmer.
8. Stir in the crème fraîche.
9. Add the bean and peas and cook for another seven minutes.