Claude Pidgeon's Stew

Ingredients

• 3 Tbs olive oil
• 4 cups carrots, roughly chopped
• 1 lg onion, chopped
• 2 lg parsnips, chopped
• 1 lg apple, seeded and chopped
• Ginger shaving, generous amount
• 1⁄4 stick of butter
• 6 cups chicken stock
• 4 dashes fish sauce
• 4 dashes soy sauce
• Few splashes saki (or white wine)
• 2 heaping Tbs turmeric
• 2 heaping Tbs cinnamon
• 1 Tbs curry powder
• Black pepper
• Sour cream

Directions

1. Heat oil in large skillet. Add the chopped vegetables and butter.
2. Cook until the carrot begin to soften. Add the chicken stock and let the stew simmer.
3. Add the fish sauce, soy sauce, saki, turmeric, cinnamon, curry powder and black pepper. Continue to simmer until all vegetables are soft.
4. Puree with an immersion blender or run through a blender. Once blended serve and top with sour cream.