Parsnip soup with mustard and cheese

this is absolutley divine with celeriac instead of parsnip: just use the same weight and treat in the same way.

2 large parsnips (about 1lb or 500g) - woody inside bits taken out and well chopped
2 level tablespoons of grainy mustard
4 oz (110 g) mature cheddar, gruyere or similar, grated
2 large garlic cloves 1 medium onion roughly chopped
2 oz (50 g ) butter< 1 rounded tablespoon of plain flour
1 level teaspoon of crushed dried chilli
1 level teaspoon of ground tumeric
2 pints (1.3 l) vegetable stock
142 ml carton of single cream

Fling the parsnip/celeriac, garlic and onion into a large heavy pot with the butter. Cook over a medium heat for 20 minutes of so until the parsnips begin to soften and go golden. You want there to be quite a lot of browning, so don't shoogle them about or stir too much. That slightly burnt taste is important. Sprinkle the flour, chilli and tumeric over the vegetables and stir and cook for 2 or so minutes. Add the stock, stir then bring to to the boil. Once the gloop is boiling, lower the heat to a simmer, and leave for 20-25 minutes until the vegetables are cooked through. Leave for a little but, then blend: either in painstaking batches in a jug-blender, or easily with a stick-style wonder-machine. Next, stir in the mustard, cheese and cream along with salt and pepper to taste.

This is absolutly delicious: for a lighter version, substitute milk for cream, and use a very strongly flavoured cheese. this makes enough for 4 very generous bowls