Curried Parsnip Soup

1½ lb Parsnips chopped
1oz Butter
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.