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Curried Pear And Parsnip Soup
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, optonal
1/4 teaspoon pepper
1 bay leaf
1 cup lowfat 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.
Yield: 8 servings
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Parsnip Pear 02