Northern Anarchist Cookbook V: Soups Under the Pavement

TODAY we're on soup - spicy soup - curried parsnip soup to get it 'reet, and the texture is, as Lindsey Bareham says in her 'Celebration of Soup':  'thick, fluffy and creamy'.  That just reminds of David (not Dave) Under-the-Pavement, who tomorrow will be organising the Manchester Anarchist Bookfair at the Peoples History Museum.  Ms. Bareham writes:  'The key to its success seems to be the combination of lightly sautéing the parsnip with the onion and garlic, the curry powder, and the slow simmering until the parsnips are soft, before puréeing the soup.' 

I do not accept what Ms. Bareham writes about using commercial curry powder, and I believe this soup is much better when one grinds one's own spices.  We dedicate this soup to David Under-the-Pavement for his loyalty to the renegade anarchists and blacklisters, who we have had occasion to refer to in our other recipes.  He has continually done their bidding over the years.
1 medium onion, chopped.
1 large clove of garlic, but preferably two split.
1 very large parsnip, peeled and chopped.
1 medium floury potato, peeled and diced.
2 heaped tbsp butter.
1 level tbsp flour (optional).
Then the spices:
Instead of 1 rounded tsp of shop bought curry powder (which is usually stale) use
1 tbsp of the following:
1 rounded tsp ground turmeric,
0.25 tsp ground fenugeek.
0.5 tsp of fresh chilli or dried red chilli.
1 level tsp of cumin seed.
1 heaped tbsp coriander seeds, all to be pounded together and the surplus bottled.
1.1 litres/ 2 pints of good stock (Marigold).
2 pints of water.
Salt & pepper.
150 ml/ or 0.25 of a pint of single cream.
1 tbsp of chopped chives or parsley.
Cook the onion, garlic, parsnip and potato gently in the butter, covered, for 10 minutes.  Stir in the flour and spices.  Cook for 2 minutes, giving the whole thing a turn round form time to time.  Pour in the stock gradually.  Leave to cook.  When the parsnips are tender, purée and dilute to taste with the water.  Correct the seasoning.  Re-heat, add the cream and a sprinkling of chives or parsley, and serve with bacon croutons and crusty bread and plenty of butter.