4 1/2 c. chicken stock
4 c. peeled parsnips
1 c. peeled chopped pears
1 medium onion, chopped
2 tsp. curry powder
1/4 tsp. pepper
1 bay leaf
1 c. whole milk

Bring chicken stock, parsnips, onion, curry powder, pepper and bay leaf to boil. Reduce heat and simmer, covered and stirring often, for about 30 minutes or until vegetables are very tender. Discard bay leaf. Transfer in batches to blender or food processor; puree until smooth. Return to pan; add milk and heat thoroughly.