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.