1 oz. butter
1 lb. parsnips, peeled and chopped
1 med. onion, peeled and chopped
1 tsp. curry powder
1 1/2 pts. beef stock
1/2 pt. milk
Salt
Freshly ground black pepper
Chopped parsley, to garnish

Melt butter in large pan, add parsnips and onions and cook gently for about 10 minutes, stirring frequently. Add curry powder to pan, cook for 2-3 minutes. Then add stock, milk, salt and pepper. Bring to boil and simmer for 1 hour.

Waring blend or sieve soup. Reheat, adjust seasoning, sprinkle with parsley to serve. (For richer soup, replace 1/4 pint milk with 1/4 pint single cream.) Serves 4.