4 large parsnips
1 small onion
2 cloves garlic
2 oz butter
½ tsp mild curry powder
½ tbsp plain flour
1½ pints homemade chicken stock
¼ pint single cream
salt and pepper
Peel the parsnips and chop them into chunks of about 1″. Slice the onion and melt the butter in a large heavy based pan. Cook the onions, parsnip and crushed garlic over a low heat with the lid on for 5 minutes or so until the parsnip is soft but not coloured.
Add the flour and curry powder, stir and cook for 1 minute.
Add the chicken stock and simmer for 40 minutes then liquidise until smooth. (If you do not have a liquidiser or if you want a very smooth soup, pass through a sieve.)
When you are ready to serve the soup add the cream and seasoning to taste and bring the soup just back to boiling point.
For an alternative soup using the soup using the same method see Pumpkin Soup from November recipes.