Curried Parsnip And Pear Soup - cooking recipe

Ingredients

1 lb parsnip, chopped
1 lb carrot, chopped
1 onion, chopped
1 stalk celery, chopped
1 pear, peeled and chopped
6 cups sodium-free vegetable broth
14 ounces evaporated skim milk
1 teaspoon curry powder
1/2 teaspoon fresh ground white pepper
1/2 teaspoon nutmeg, freshly grated if possible

Preparation

In a saucepan, combine parsnips, carrots, onion, celery, pear, vegetable stock and bay leaf.
Bring to a boil.
Reduce heat; simmer, covered for 25 - 30 minutes or until vegetables are very tender.
Discard bay leaf.
Stir in evaporated milk, curry powder, pepper and nutmeg.
Puree in blender until smooth.