PEA & PARSNIP SOUP

Serves about 6

4 oz butter
2 onions
6 oz parsnips
2 pt strong chicken stock
9 oz frozen peas
1/2 tsp curry powder
large sprig mint
1/4 pt cream
salt and pepper to taste
garnish: sprig mint

Melt butter and sautÈ onions and parsnips (diced small) till they absorb the butter, but do not brown. Pour in the stock and simmer (covered) until cooked – around 45 minutes. Add the peas and seasoning, cook for 5 minutes more.

Allow the broth to cool a little. Add curry powder and rough-chopped mint. PurÈe. At this stage, divide into portions and freeze any excess, if required.

To serve, add milk (about 1/4 volume), bring the soup back to the simmer, then serve with a swirl of cream.

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