Heat the butter, and when foaming, add the parsnips, apples, and onions.

Soften them but do not let color.

Add the curry powder, spices and garlic and cook for about 2 minutes, stirring well.

Pour in the stock slowly, stirring until well mixed.

Cover and simmer gently for half an hour, or until the parsnips are quite soft.

Taste for seasoning.

Strain or liquidize, and if too thick, dilute with a little stock or water.

Add the cream and reheat, but do not let boil.�

Serve garnished with chopped chives or parsley.