Curried Parsnip Soup Recipe

Ingredients for 6 people:

• 6 oz/180gr Butter
• 2 lbs/900gr Parsnips, peeled and chopped
• 1 medium Onion, peeled and chopped
• 1 Leek, split, then carefully washed and chopped
• 2 big or 4 medium cloves of Garlic, peeled and chopped
• 1 tablespoon (15ml) White Flour
• 3 teaspoons (15ml) curry Powder
• 4 pints/2.2 litres Beef or Vegetable Stock
• ½ pint/300ml Single Cream
• Salt and freshly-ground Pepper
• Chopped fresh Chives (optional)

Equipment needed: Food Processor or Liquidiser

1. Sweat the vegetables gently in the butter for 15 minutes, turning occasionally.
2. Add the flour and the curry powder - mix well in.
3. Gradually add the stock, stirring all the time.
4. Bring the soup to the boil and simmer until the parsnip is tender - about 20 minutes.
5. Remove from the heat and allow it to cool slightly.
6. Liquidise.
7. Add the cream, then check the seasoning, adding salt and pepper as necessary.

It can be prepared ahead up to this stage, then reheated.