1 1/2 Tbsp. butter
1 lb. Red Dog Farm leeks
1 lb. Red Dog Farm parsnips
1/2 tsp. ground turmeric
2 tsp. curry powder
3 cups vegetable or chicken stock
1/3 cup cream
Salt to taste

Remove and discard the roots and dark green tops of the leeks. Slice the leeks in half lengthways and rinse between the layers to remove any dirt. Finely slice leeks.

Peel parsnips and chop into 1/4″-thick pieces.

Heat butter in a large saucepan over medium to medium-high heat. When butter is bubbling, add leek and cook, stirring occasionally, until softened (about 5 minutes).

Add parsnip, turmeric and curry powder and cook, stirring, for about 30-60 seconds. Add stock.

Increase heat to high and bring mixture to the boil. Then reduce heat so the mixture is simmering and simmer, uncovered, until vegetables are very soft (about 25 minutes).

Puree mixture with a stick blender until smooth. Alternatively, set soup aside to cool for about 10 minutes, and then puree in a blender in batches.

Stir cream into soup, and reheat or store in a covered container in the refrigerator. To reheat, stir constantly in a saucepan over low heat. Add salt to taste. Serve hot with crusty bread.