Ingredients:

2 tablespoons of butter
2 cups of chopped onions
2 cups of chopped parsnips
2 garlic gloves, minced
1 tablespoon of all-purpose flour
1 teaspoon of curry powder
3 cups of chicken stock

To garnish:

1 tablespoon of freshly toasted coconut,  or 1 tablespoon of toasted slivered almonds          

salt and pepper
               

Instructions:

In a medium saucepan, with lid, melt the butter until it foams but does not brown.
Add the onions, parsnips and cook over medium-low heat until parsnips are tender (about 10 minutes). Sprinkle flour over the vegetables and add the curry powder.
Stir to blend and cook for about 2-3 minutes.
In the meantime, in another vessel, heat the stock to a simmer.
Scrape the contents of the saucepan with a wooden spoon to loosen all of the particles.
Add this to the stock and simmer for about 10 minutes.
Taste for seasoning. Add s&p, if needed

Served by Phyll Lewis
at the December 2000
Tennis Friendship Luncheon