INGREDIENTS

• 1 lb. parsnips
• 1 leek
• 2 tsp. curry powder
• ½ oz. cornflour
• ¼ pt. milk or single cream
• bouquet garni
• 1 oz. butter
• 1 pt. stock

SERVES: 4 | PREP: 10 mins | COOK: 25 mins

1. Prepare the vegetables and chop into small pieces.
2. Melt the butter in a saucepan, add vegetables and fry gently without colouring the vegetables.
3. Add the stock, bouquet garni, curry powder and seasoning. Simmer gently until the vegetables are soft.
4. Remove from the heat. Sieve or blend the mixture and return to the pan.
5. Meanwhile blend the cornflour with a little of the cream or milk and add to the mixture.
6. Return to the heat. Bring to the boil while stirring. Simmer until the soup thickens.
7. Remove from the heat, stir in the cream and re-heat immediately before serving.