Wendy's Kitchen Table

If you are a fan of parsnips and pears, this recipe brings a simple soup to life with a kick of curry powder.

INGREDIENTS
2 tablespoons Butter
1 Onion, chopped
1 Celery stalk
2 pears, peeled, cored and sliced
6 cups vegetable stock
700 grams parsnips
1 bayleaf
1 teaspoon salt
1 teaspoon curry powder
½ teaspoon black pepper
½ teaspoon nutmeg
1 can light evaporated milk

METHOD
In a large saucepan, melt butter over medium heat. Stir in onion, celery and pear. Cook, stirring until softened, about 5 minutes. Stir in stock, parsnips, bayleaf, salt, curry powder, pepper and nutmeg. Cook for about twenty minutes or until the vegetables are soft. Discard the bayleaf.
Puree soup until smooth. With blender running, pour in the evaporated milk through the feed tube. Blend until well combined.