Curried Parsnip Soup
1½ lb Parsnips chopped
1 Onion peeled & chopped
1 clove Garlic crushed
2 teaspoons Curry Powder (mild)
3 pints Chicken or Vegetable Stock
7 fl ozs single Cream (optional)
Melt butter and add chopped parsnips, onion and garlic. Cook gently for 5 minutes (do not brown). Stir in curry powder and cook for 1 minute. Blend in stock and season to taste. Cover and simmer gently for 20 minutes until parsnips are tender. Liquidize and add cream if desired.
Since the trappings of Christmas are appearing in the shops it is time to think of the Christmas Cooking. Earlier in the year I promised to post my mother’s recipe for a ‘no suet’ Christmas pudding. She always made it at this time of year to give it time to prove and let the flavour develop. So unlike the TV programmes I will not wait until Christmas week to pass on one of these delights. Next Monday will be pudding day.