2-3 tablespoons butter
1 Onion chopped
3 lbs parsnips, peeled and chopped
2-3 teaspoons good quality curry powder
2 Pints chicken stock (broth)
1 pint double cream (to taste)

Sautee the onion in butter until soft. Add parsnips and curry power and cook for a few minutes. Add stock and boil until parsnips are soft. Whiz up the soup until there are no lumps and add cream to thin to desired consistency and salt and pepper to taste. Serve with crusty bread.