Though I hadn’t consciously set out to do so, I’ve been cooking a new soup every week. The latest one featured roasted parsnips and pears.
Also, being out of Indian-style curry powder, I substituted a Caribbean curry blend that I had on hand. Remove and discard the bay leaf, and purée the soup in batches in a blender or food processor until smooth. . Return the puréed soup to the pot, stir in the vinegar and season with salt and pepper to taste. If the soup is too thick for your taste, add a little extra chicken broth and simmer for a few minutes. Just before serving, whisk in the sour cream or yogurt until well blended. Sprinkle with chives and serve.
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