I tend to serve this as a starter on Christmas Day, but it can be eaten all year round.
1 tbsp olive oil
1 onion – chopped
750g (1lb 10 oz) parsnips –peeled and cut into chunks
1 crushed garlic clove
2 tbsp medium curry powder
1 litre chicken stock
1.25 kilo cooked chicken breasts, shredded
100ml whipping cream
Heat the oil in a large pan and cook the onion, garlic and parsnips for 10 mins until it starts to soften. Stir in the curry powder and cook for 1 minute. Add the stock and bring to the boil, cover and then simmer for 20 mins. Blend in a processor until smooth. Return to heat and add the chicken and the cream and gently heat until hot.