• 1 tbsp olive oil
  • 1 tbsp mild curry powder
  • 250g cold roast potatoes and parsnips
  • 1l chicken or turkey stock
  • 100ml double cream, plus extra to drizzle
  • small handful shredded ham


  • STEP 1

    Heat the oil in a saucepan and fry the curry powder for 1 min until fragrant. Stir in the veg, cover with three-quarters of the stock and simmer for 5-10 mins.

  • STEP 2

    Blend the soup until very smooth with a hand blender or food processor, adding more stock if the soup is too thick. Stir in the cream and ham, then return to the pan and gently reheat. Season and serve with a drizzle of cream on top.

Recipe from Good Food magazine, December 2010

Goes well with


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