3 oz. butter
1 onion, chopped
1 lb. parsnips, cubed
1 oz. flour
1 rounded tsp. curry powder
2 pt. stock
Salt & pepper to taste
1/4 c. cream, optional
Chopped parsley, optional

Melt butter in saucepan. Add onion and parsnips. Saute about 10 minutes. Stir in flour and curry powder; cook for 1 minute. Add stock and seasonings. Bring to a boil, stirring. Cover pan and simmer gently for 25 minutes. Puree soup in blender. Reheat. Add cream and sprinkle over with parsley (optional).