Recipe - Parsnip And Apple Soup

1 tablespoon Butter
1 pound Parsnips, thinly cut or sliced up
1 pound Apples, peeled/cored/ cut or sliced up
1 Med. onion, chopped
2 teaspoon Curry powder
1 teaspoon Ground cumin
1 teaspoon Ground coriander
One half teaspoon Cardamom
1 Large clove garlic, crushed
1 One fourth l Beef or chicken stock
150 ml Cream
Salt and pepper
Chopped chives or parsley

Heat the butter, and when foaming, add the parsnips, apples, and onions.
Soften them but do not let them color. Add the curry powder, the spices and
garlic; cook for about 2 minutes, stirring well. Pour in the stock slowly,
stirring until well mixed. Cover and simmer gently for about half an hour,
or until the parsnips are quite soft. Taste for seasoning. Sive or
liquidize, and if it seems too thick, dilute with a little stock or water.
Add the cream and reheat, but do not let it boil. Serve garnished with
chopped chives or parsley.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini