curried parsnip souprating:
1 medium onion, chopped
1 large clove garlic, split
1 very large parsnip, peeled & chopped
1 medium floury potato, peeled & diced
2 heaped tbsps butter
1 level tbsps flour (optional)
1 rounded tsp curry powder
2 pts stock
1-2 pts water
1/4 pt single cream (optional)
garnish: 1 tbsp chopped chives, chervil or parsley
cook the onion, garlic, parsnip and potato gently in the butter, covered, for 10 minutes. Stir in the flour and the curry powder and cook for 2 minutes, stirring occasionally. Gradually pour in the hot stock and simmer until the parsnip is very tender.
puree in a liquidiser or with Braun hand-held. Return to the saucepan and dilute to taste with the water. Correct the seasoning, reheat, add cream if using and sprinkle with chives or parsley. Serve with crusty bread and butter.