Curried parsnip soup recipe

Ingredients & Quantities

50g Butter

1 large onion, chopped

1 large garlic, crushed 

1 kg parsnips, cut in even-size chunks 

175g potato, chopped roughly

1 tablespoon medium-hot curry powder

1 litre hot chicken stock

142ml single cream or milk 

salt and pepper

Method

Melt the butter in a large pan and stir in the onion, garlic, parsnips and potato.  Cover and cook over a medium heat, stirring occasionally, for 10 minutes.   Stir in the curry powder and after a couple of minutes gradually add the hot stock.  Season and simmer for 30-40 minutes or until vegetables are tender.  Liquidise and pour into pan with the cream or milk and re-heat without boiling.