Ingredients

3 oz Butter

Method

Peel and slice the parsnip. Put the onion, parsnip and garlic into a heavy pan with the butter and cook for 10 minutes slowly with the lid on the pan. The vegetables must not brown, but gently absorb the butter. Add flour and curry powder to take up the fat, and gradually incoroprate the hot beef stock. Simmer until the parsnip is cooked. Liquidise or push through the mouli-legumes. Return to the pan, correct seasoning with salt, pepper and a little more curry powder if liked (but be cautious: keep the flavour mild). Add the cream and a sprinkling of chopped chives. Serve with croutons of bread fried in butter and oil.

Note: liquidised soup may need the further dilution of some extra stock, or some creamy milk.