Curried Parsnip Soup
50g (2oz) butter
110g(4oz) onion, chopped
1 garlic clove, crushed (optional)
375g (13oz) parsnips peeled and chopped
Salt and freshly ground pepper
1-2 teaspoons curry paste/powder (to taste)
1.2 litres (2 pints) chicken or vegetable stock
150ml (1/4 pint creamy milk)
Garnish; crispy croutons, chives or parsley finely chopped.
Melt the butter in a heavy saucepan, add the onion, garlic and parsnip, season with salt and pepper, and toss until will coated. Cover and cook over a gentle heat until soft and tender, about 10 minutes.
Stir in the curry powder/paste and gradually incorporate the hot stock. Simmer until the parsnip is fully cooked and liquidize. Correct the seasoning and add the creamy (creamy milk = ½ cream and ½) milk. Serve with crispy croutons and sprinkle with chopped chives or parsley.