Created by Marramamba on August 10, 2015
Step 1: 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.
Step 2: Cover and cook on a gentle heat until soft and tender, about 10 minutes.
Step 3: Stir in the flour and curry powder and gradually incorporate the hot chicken stock.
Step 4: Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add creamy milk to taste.
Step 5: Serve with crispy croutons and sprinkle with finely chopped chives or parsley.