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Curried Pear And Parsnip Soup

soups

4 1/2 cups chicken stock
4 cups peeled chopped parsnips
1 cup peeled chopped pears
1 onion; chopped
1 1/2 teaspoons curry paste or powder
1/4 teaspoon pepper
1 bay leaf
1 cup 1% milk

In large saucepan over high heat, bring chicken stock, parsnips, pears, onion, curry paste, pepper and bay leaf to boil. Reduce heat and simmer, covered and stirring often, for about 30 minutes or until vegetables are very tender. Discard bay leaf. Transfer in batches to blender or food processor; puree until smooth. Return to saucepan. Stir in milk and heat through. (Can be covered and refrigerated for up to 2 days; reheat over medium heat.)

Contributor: Canadian Living Magazine - December, 1997

Yield: 8 servings

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