From A-Z cookbook
- 2 T. butter
- 3/4 C. chopped onions
- 4 C. vegetable stock
- 2 C. chopped parsnips
- 3 1/2 C. coarsely chopped broccoli
Melt butter in saucepan over medium flame. Add onions and cook, stirring occasionally, until tender, 6-8 minutes. Add stock and parsnips. Bring to simmer, cover, and cook gently until parsnips are nearly tender, 5-6 minutes. Stir in broccoli, curry paste, and cumin; cook until broccoli is tender, 5-6 minutes. Partially puree the mixture, so that some small chunks remain suspended in a smooth base. Stir in milk and season with salt and pepper. Makes 5 servings.
