Instructions: Dice parsnips, chop onions and garlic.

Sweat them in butter for 10 minutes.

Add curry powder and stir for one minute.

Add flour and cook for a further 3 minutes.

Slowly add stock, stirring constantly.

When all stock is incorporated, allow to simmer gently for 25 minutes.

Puree in blender or strain through fine sieve.

Make croutons.

Chop chives or parsley.

Serve with croutons, chopped herbs, swirl of cream and sprinkle of cayenne pepper.

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