March is a weird month. Somedays, I feel a hint of spring as soon as I step outside, only to be chilled to the bone a few minutes later.
In the kitchen, I’m looking ahead to lighter spring meals, yet still holding on to the comfort of winter’s soups and curries.
I’m in the best shape of my life right now, working out 6 days a week, and feeding myself well… eating to live, not living to eat, though I have a more friendly relationship than I should with the bakery, red wine, and an occasional bag of chips. For the most part though, I’m on the up and up ;)
I cannot get enough curry into my life, so here’s an Indian-inspired parsnip bisque that I think tastes more decadent than it is…
Parsnip Bisque Recipe
Heat the butter over medium-high heat. Add the onion, parsnips, and apple. Sauté until they begin to soften. Add the garlic, and sauté another minute or so, then add the garam masala, curry powder, and flour, and cook for another minute or so.
Stir in the stock and lemon juice and bring it to a boil, then reduce the heat and simmer it for 20 minutes or so.
Puree the whole shebang in a food processor or with an immersion blender, then heat it through again, add salt and pepper and adjust the curry and garam masala ratio to suit you.