The bfia variation on parsnip soup from the Ulster Reform Club.

A Belfast bastion of unionism founded toward the end of the nineteenth century, the club can boast an excellent kitchen. Soups like this one may be a particular strength. Parsnips have a gingery tone that works well with the spices chosen for the Reform soup. Lots of soup.

• 2 Tablespoons neutral oil
• 1 cup diced onion
• ½ teaspoon cayenne
• 1 teaspoon cumin
• 1 Tablespoon curry powder
• 1 teaspoon paprika
• ½ teaspoon turmeric
• 3 cups diced parsnips
• ½ cup hard cider
• 2 quarts chicken stock
• 2 cups heavy cream
• salt and pepper

1. Heat the oil over medium heat in a heavy pot.
2. Stir the onion into the pot followed by all the spice.
3. Cook until the onion softens and clears
4. Stir the parsnips into the pot, let them cook for a minute or two, and add the cider.
5. Let the cider boil up, add the stock and cook until the parsnips also soften and clear.
6. Puree the soup with a hand mixer, then add the cream and bring the soup to the merest simmer: Do not let it boil or the cream may curdle.
7. Check the seasoning and serve hot.

Notes:

-The club recipe uses half the amounts of cumin and paprika, white wine instead of cider and vegetable instead of chicken stock.

-Depending on the heat inherent in your curry powder, you may choose to adjust the amount of cayenne.