Ingredients
- 1 pound parsnips-diced
- 1 ounce butter
- 1 large onion-chopped
- 1 teaspoon curry powder
- 1 medium potato-diced
- 2 pints chicken stock
- salt/pepper
Directions
Saute onion in butter, stir in curry, parsnips, and potato. Add stock. Boil, reduce to a simmer, covered, approximately 30 minutes. Puree and season with salt/pepper. |