Ingredient:
30 g (1 oz) butter
750 g (1 ½ lb) parsnips, coarsely chopped
1 large onion, chopped
1 large garlic clove, crushed
2 tsp mild curry powder
1.8 litres (3 pints) vegetable stock
Salt and black pepper
200 ml (7 fl oz) single cream
Snipped fresh chives, to garnish
Method:
Melt the butter in a large saucepan, add the chopped parsnips, onion, and crushed garlic, and cook gently, stirring occasionally, for 5 minutes or until the onion is softened but not coloured.
Stir in the curry powder, and cook or 1 minute, then blend in the stock, and season with salt and pepper. Bring to a boil, stirring, then cover, and simmer gently for 20 minutes or until the parsnips are tender.
Puree the soup in a food processor or blender until smooth. Return the soup to the rinsed-out pan, heat gently to warm through, stirring constantly, then taste for seasoning.
Stir in the single cream and reheat gently. Serve at once, garnished with fresh chives.
