Curry spices work well with parsnips, balancing their rather sweet flavour.
Quarter the parsnips and cut out the woody cores. Coarsely chop the flesh and reserve. Put peelings and cores into a large pot with the remaining stock ingredients. Add
In a dry pan over a low heat, toast the cumin, coriander, mustard and cardamom seeds. Grind to a fine powder.
Fry the onion gently in the olive oil until golden. Stir in the spice powder and continue to cook, stirring, for 2 minutes. Add the stock, parsnips, white parts of leeks, celery stalks and salt and pepper. Bring to the boil, lower the heat and simmer for 20 minutes.
Blitz to a smooth purée in a blender or food processor and return to the pan.
Just before serving, stir in the double cream and adjust the seasoning. Heat through gently. Garnish with whole leaves of flat-leaved parsley and coriander.
© 1998 Alastair Little. All rights reserved.