30g (1oz) butter 750g (11/2 Ib) parsnips, coarsely chopped 1 large onion, chopped 1 large garlic clove, crushed 2tsp mild curry powder 1.8 litres (3 pints) vegetable or chicken stock salt and black pepper 200ml (7fI oz) single cream fresh chives to garnish.
1- 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.
2- Stir in the curry powder, and cook for 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.
3- 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.
4- Stir in the single cream and reheat gently. Serve at once, granished with fresh chives.
If you are concerned about the fat content, omit the cream and use stock or water instead.