I found this lovely little recipe in a magazine I was given to read at the hairdressers!
Ready in 50 minutes, serves 4-6
Also delicious made with pumpkin or carrots, and optional swirl of cream added at the end.
1 large onion, diced
3 cloves garlic, crushed
1 tbsp olive oil
1 tbsp curry powder
6 medium parsnips peeled an thinly sliced
5.5 cups chicken stock
Salt and pepper to taste
4tbsp fresh parsley, finely chopped plus 1 tbsp to garnish
1/4 cup milk
100g blue cheese
1. Cook the onion and garlic in a little olive oil until soft. Allow a good 3-4 minutes. Add the curry powder and the sliced parsnips. Sweat for 5 minutes making sure the parsnips don’t stick to the pan.
2. Add the chicken stock and bring to the boil. Simmer for 30-45 minutes and add salt an pepper to taste.
3.Purée in a food processor or with a ham blender then add the chopped parsley and milk before serving.
4. Crumble the blue cheese into the serving bowls. Pour over the hot soup, top with 1tbsp chopped parsley and parsnip curls*, if desired and serve.
*Make parsnip curls by peeling a parsnip with a vegetable peeler. Fry the peelings in hot oil for a few seconds or until lightly coloured. Drain, then use as garnish.