You will need about:
2lbs of parsnips,
2 largish potatoes
1 large onion
1 clove of garlic
2 teaspoons of mild curry powder
3 pints of chicken stock
Olive oil (a light one is fine – not extra virgin)
1/4 pint of single cream (or to taste)
salt and pepper to taste
Finely chop your onion and garlic and sweat gently in a large pan with olive oil over a low heat until translucent. Peel and roughly chop your parsnip and potatoes. Add your parsnips to the onions and garlic and cook over a low heat until they begin to colour slightly. Add your potatoes and your stock, salt and pepper and bring to the boil. Once your soup is boiling simmer for 25-30 minutes until the potatoes and parsnips are cooked through.
Remove from the heat and blend until smooth. Return to the pan and add your cream. Serve with some nice crusty bread and garnish with slivers of caramelised fried onion and a large glass of chilled dry white wine.