Peel and slice the shallot. Peel and finely dice the garlic. Peel the parsnips and cut into cubes. Dice the chilli. Cut the bread into cubes.
Heat a saucepan and melt the butter. Add the shallot to the pan with a pinch of salt and sweat until soft. Add the garlic and the thyme, cook for 1 minute and then add the parsnips. Cook for a further 2 minutes and then cover with milk. Bring to the boil, reduce the heat and simmer until the parsnips are completely soft.
In the meantime, heat a frying pan and add the sunflower oil. Cook the croutons until golden brown, remove from the heat and add the butter, curry powder and chopped chilli. Season with salt and drain on to kitchen paper.
When the soup is cooked, remove the thyme sprigs and blitz in a food processor. Check the seasoning and serve with the croutons and a sprinkling of freshly chopped chilli.
«For an alternative garnish, fry off bacon lardons and serve on top of the soup.»
A warming winter soup made with parsnips and served with spicy croutons.