Serves 4

Ingredients

60 ml (2 fl oz/¼ cup) extra virgin olive oil

2 tablespoons butter

8 French shallots, thinly sliced

4 large parsnips, peeled and roughly chopped

2 tablespoons good-quality curry powder

1.125 litres (39 fl oz/4½ cups) milk

310 ml (10¾ fl oz/1¼ cups) thin (pouring) cream

2 tablespoons coriander (cilantro) leaves”

Method

Heat the olive oil and butter in a large saucepan. Add the shallot and cook over medium heat without colouring for 5 minutes, or until soft. Add the parsnip and curry powder and cook, stirring, for a further 5 minutes.

Add the milk and cream and bring almost to the boil. Reduce the heat and gently simmer, uncovered, for 30 minutes, being careful not to let the liquid come to the boil.

Allow to cool slightly, then roughly purée using a hand-held blender, or in batches in a food processor or blender.

Gently reheat the soup. Season with sea salt and freshly ground black pepper. Serve garnished with the coriander.