Parsnips are in season at present, buy them with the clay on, they will keep and taste better. This delicious soup was adapted from Jane Grigson's recipe in 'Good Things' published by Michael Joseph.
Melt the butter in a heavy-bottomed saucepan, add the onion, garlic and parsnip, season with salt and freshly ground pepper, toss until well coated. Cover and cook on a gentle heat until soft and tender, about 10 minutes. Stir in the flour and curry powder and gradually incorporate the hot chicken stock. Simmer until the parsnip is fully cooked, liquidize, taste and correct the seasoning, add creamy milk to taste.
Serve with crispy croutons and sprinkle with finely chopped chives or parsley.