A home-made soup is just right for the cold weather and parsnips are at their best just now. Make this quick, delicious soup with just a hint of curry and serve with crusty bread, making it almost a meal in itself.
- 25g (1oz) butter or margarine
- 1 medium onion
- 450g (1lb) parsnips
- 1 clove garlic
- 1 teaspoon mild curry powder
- 900 ml (1 ½ pts) chicken stock
- salt and pepper to taste
- 150ml (¼ pt) single cream
- Chives or parsley to decorate
Roughly chop the onion , peel and chop the parsnips and crush the garlic.
In a large pan melt the fat, add the vegetables and cook gently until the onion softens but nothing colours – about 5 minutes
Mix in the curry powder, cook for 1 minute then stir in the stock, bring to the boil and simmer with a lid for 20 minutes or until the parsnips ate soft.
Purée the soup in a food processor or blender until fairly smooth. (I like a little texture).
Return to the pan, heat gently and season to taste. Stir in 2 tablespoons cream.
Serve in warm bowls with a little cream drizzled on top with a sprinkling of chives or parsley.
To make it more filling you can add some grated cheese.