Curried Pear & Parsnip Soup w Cheese rolls

This soup would have to be an all time favourite of mine. It's sweet and creamy and delicious. Every time I serve it for friends they just love it. Do try this one...I bet it will become a regular for you too!!

Both these recipes use Carnation evaporated milk which I use to substitute cream in savoury dishes all the time, especially pasta sauces. I really can't notice the difference myself, you still get that wonderfully creamy taste but without all the fat. The light version is 97% fat free.

I'm cooking this soup for a late autumn lunch and serving with cheese rolls which I facetiously call Invercargill Sushi. They are traditional fare in lower South Island cafes. I was surprised when I made them for a work morning tea here in Auckland and most of the North Islanders had never heard of them. Apparently they first appeared in cookery books of the south in the 1930's and became popular when sliced bread was introduced in the 50's. I remember we would use them as a fundraiser when I was at school in Dunedin like you would a sausage sizzle. I'm unsure of the original recipe but here's how I do them...

In my experience 'Invercargill Sushi' is best received by the boys as a snack while watching rugby with cold beer!!!

Curried Pear and Parsnip Soup
Serves 6

2 tbsp butter
1 onion, chopped
1 celery stalk, chopped
1 pear, peeled, cored and sliced
6 cups chicken stock
500g parsnips peeled and chopped
1 bayleaf
1 tsp salt
1 tsp curry powder
1/2 tsp black pepper
1/2 tsp nutmeg
1 can evaporated milk

In a large saucepan, melt the butter on a medium heat. Stir in onion, celery and pear. Cook, stirring until softened, about 5 minutes. Stir in chicken stock, parsnips, bayleaf, salt, curry powder, pepper and nutmeg. Cook for about twenty minutes or until the vegetables are soft. Discard the bayleaf.

Puree soup until smooth. With the blender running, pour in the evaporated milk through the feed tube and keep blending until combined.

Cheese rolls

1 loaf sandwich sliced wheatmeal bread
2-3 cups grated tasty cheese
1 packet onion soup mix
1/2 can evaporated milk
a few grinds cracked black pepper

Firstly remove the bottom crust off each piece of bread, making it easier to roll. Mix filling ingredients in a bowl and then spoon a small amount onto the crustless edge of the bread and roll. Squash it down a bit to flatten and repeat. I keep these in a tin for up to five days and just grill, bake or pop them in a flat toasted sandwich maker as I need them.