1 sm. onion, chopped medium fine
1/8 tsp. curry powder
3 medium parsnips, 1/2 lb. or so, peeled and thinly sliced
2 lg. stalks celery, thinly sliced
2 1/2 c. clear fat free chicken broth
1 c. half and half cream
Salt and pepper to taste
Finely chopped chives

In medium saucepan over low heat, stir together onion and curry powder. Add parsnips, celery and broth, quickly bring to a boil. Cover and simmer, stirring occasionally until vegetables are very soft, 5 minutes. In an electric blender, puree 3 batches. Return to the saucepan and stir in cream, salt, and pepper. Reheat. Sprinkle with chives. Makes a generous quart.