Curried Venison and Parsnip Soup - Serves 4

This is definitely a winter soup. It improves with keeping so prepare it the day before the first frosts are forecast.

Ingredients

550ml/1 pint venison stock
100g/4oz cooked venison, minced
½ chopped onion
1 large parsnip, peeled and chopped
1 tablespoon curry powder
Dash of oil

Method

1. Gently fry all the solid ingredients in a little oil. Add the curry powder and stock and stir well.
2. Put it all into the liquidiser until smooth and creamy. If the soup seems too thick then thin down with a little milk.
3. Serve really hot with French bread or big, chunky doorstops of granary bread.

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