Parsnip Cream Soup (Irish)

This Curried Parsnip Soup is very aromatic and has just a hint of curry.

2 oz (2 sticks) butter (55 g)
4 oz (1 cup) onion, chopped (110 g)
1 clove garlic, crushed
13 oz parsnip, peeled and chopped (370 g)
1 Tbsp. + 1 tsp. all-purpose flour, unbleached
1 tsp. curry powder
2 pints (5 cups) chicken stock or vegetable stock (1.1 L)
3 pint (2 cups) creamy milk (150 mL)

Garnish:
croutons
finely chopped chives or parsley

Melt the butter in a heavy-bottomed saucepan, add the onion, garlic and parsnip, season with salt and freshly ground pepper, toss until well coated.

Cover and cook on a gentle heat until soft and tender, about 10 minutes.

Stir in the flour and curry powder and gradually incorporate the hot chicken stock.

Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add creamy milk to taste.

Serve with crispy croutons and sprinkle with finely chopped chives or parsley.