Curried Parsnip Soup

1. Sweat the finely chopped onion in the butter until translucent.

2. Add the crushed garlic and the curry powder, and fry for half a minute.

3. Add the diced parsnip and apple, and fry together for 5 minutes.

4. Cover with water, season with salt, and cook for 25 minutes until the parsnip collapses.

5. Blend completely smooth.

6. Stir in the cream, season with pepper, and serve with toasted bread croutons.

Tip: The natural sweetness of parsnip against the warmth of curry defines this soup – the apple lifts it further.